CAJUN STUFFED CHICKEN
This Cajun Hasselback Chicken from Delish.com is healthy and beautiful.
Categories cajun hasselback chicken hasselback recipes cajun recipes easy weeknight dinners chicken recipes quick dinner recipes
Time 40m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 400º.
- Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken, sprinkle with minced garlic and season with cajun seasoning.
- Stuff each chicken breast with red and green peppers, onion and pepper jack cheese.
- Bake until chicken is cooked through and no longer pink, 25 minutes.
- Garnish with parsley and serve.
CAJUN CHICKEN STUFFED WITH SPINACH & PEPPERJACK CHEESE
A juicy chick breast is rolled around fresh baby spinach and creamy pepper jack cheese, topped with a crisp Cajun breading and baked to perfection.
Provided by Meaghan @ 4 Sons R Us
Categories Main Course
Time 50m
Number Of Ingredients 7
Steps:
- Use a meat mallet to pound out the chicken breasts until only 1/4" thick.
- In a medium bowl, stir together the cheese, spinach, salt and pepper.
- In a separate, small bowl stir together the Cajun seasoning and breadcrumbs until evenly combined.
- Spoon an even amount of the cheese/spinach mixture out onto the underside of each chicken breast. Starting from the smallest end first, tightly roll each chicken breast up and use the toothpicks to keep it closed at the seams.the seams with several toothpicks. Use as many toothpicks as necessary to ensure a good seal so none of the filling is lost as it cooks. Remember the number used though, so you pull out the same amount before serving. Nobody wants to bite into a lost toothpick!
- Brush each chicken breast with extra virgin olive oil. Sprinkle the Cajun seasoning mixture evenly over all the rolled chicken, patting down gently to ensure the coating sticks.
- Lightly grease a baking sheet or dish with non stick cooking spray, and place the chicken seam-side up onto it.
- Bake for 35 to 40 minutes, at 350 degrees, or until the chicken is cooked through.
- Let the chicken 'rest' for 5 minutes before removing the toothpicks. Serve the stuffed chicken whole or slice it into medallions.
SPINACH AND PEPPER JACK CHEESE STUFFED CHICKEN BREAST
Easy, delicious and healthy Spinach and Pepper jack Cheese Stuffed Chicken Breast recipe from SparkRecipes. See our top-rated recipes for Spinach and Pepper jack Cheese Stuffed Chicken Breast.
Categories Poultry Low Carb Low Carb Poultry Dinner Poultry Dinner
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Flatten the chicken to ¼ inch thickness
- In medium bowl combine pepper jack cheese, spinach, salt and pepper.
- Combine Cajun seasoning, and breadcrumbs together in a small bowl.
- Spoon ¼ c. of spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. (Be sure to count the number of toothpicks you use for each chicken breast.)
- Repeat for each chicken breast.
- Brush each chicken breast with olive oil.
- Sprinkle Cajun seasoning mixture evenly over all chicken.
- (Optional) Sprinkle any remaining spinach mixture on top of chicken
- Place chicken seam side up onto tin foil lined baking sheet.
- Bake for 35-40 minutes or until chicken is cooked through.
- When done, remove toothpicks before serving.
- Can serve up with a salad and fruit for complete low carb meal!
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
CAJUN SPINACH STUFFED CHICKEN BREAST RECIPE - (4.5/5)
Provided by LDenvir
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used. Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.
CAJUN STUFFED CHICKEN BREAST
Cajun-spiced chicken breasts stuffed with bell peppers, mushrooms, onions and melted zesty pepper-jack cheese. This easy dinner is bursting with flavor! Serve plain, with rice, or over buttered pasta.
Provided by Rachel Farnsworth
Categories Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Heat olive oil in a heavy skillet over medium-high heat. Saute mushrooms, bell pepper, and onions for 5 minutes, until par-cooked.
- Use a meat tenderizer to pound out the chicken breasts until about 1/4-inch thick, or if you are using thicker cut chicken breasts, butterfly them open.
- Place a large spoonful of mushroom and bell pepper mixture on your chicken. Finish off with a large pinch of cheese.
- Carefully fold the chicken so stuffing is completely inside. Secure the chicken with toothpicks. Place in a lightly greased baking dish. Season generously with cajun seasoning. Place a tablespoon of butter on top of each chicken breast.
- Bake in the preheated oven until chicken is cooked through, to an internal temperature of 165 degrees, about 30 to 40 minutes.
- Remove toothpicks before serving. You can serve the chicken whole, or slice in half, or in 1-inch slices.
Nutrition Facts : ServingSize 1 chicken breast, Calories 462 kcal, Carbohydrate 4 g, Protein 52 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 441 mg, Fiber 1 g, Sugar 1 g
CHICKEN IN RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
- Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
- Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
- Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.
Nutrition Facts : Calories 464 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 166 milligrams, Sodium 583 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 58 grams
HASSELBACK CHICKEN -- CAJUN WITH PEPPER JACK & SPINACH
The chicken is cooked to perfection and has a wonderful spicy kick from the Cajun seasoning and creamy pepper jack cheese filling. It's very easy to prepare, too!
Provided by Cooking Creation
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
- Place the spinach evenly in the slits of the chicken.
- Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken.
- Place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. This keeps the juices contained.
- Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
- Enjoy!
CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH
This delicious chicken is flavored with Cajun seasoning and stuffed with pepper jack chicken and spinach. It is always a hit with family and company!
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Flatten the chicken to 1/4-inch thickness.
- In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
- Combine the Cajun seasoning and breadcrumbs together in a small bowl.
- Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.
- Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
- Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
- Remove the toothpicks before serving!
- Enjoy!
Nutrition Facts : Calories 386.6, Carbohydrate 4.4, Cholesterol 97.9, Fat 26.3, Fiber 1.3, Protein 32.5, SaturatedFat 9.4, Sodium 278.6, Sugar 0.6
CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH RECIPE - (4.1/5)
Provided by á-2825
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees fahrenheit. Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 cup of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions. *If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs. Also, try substituting some of your favorite vegetables in place of the spinach. Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.
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- Preheat your oven to 350 degrees. Line a baking sheet with foil and lightly spray with non-stick spray. Set aside.
- In a small bowl, combine the bread crumbs and cajun seasoning and mix until fully blended. I do this step before dealing with the chicken so my hands are clean.
- I bought thin sliced chicken breasts but if you bought regular ones, butterfly them, then pound to about 1/4″ thick. Sprinkle them with salt and pepper and spread them out on your cutting board.
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- Wash chicken and pat dry with paper towels. Pound and flatten the chicken to 1/4 inch thickness. Season with salt and pepper.
- In a medium bowl, combine the Pepper Jack cheese, spinach, salt and pepper. Spoon about 1/4 cup spinach mixture onto each chicken breast. Roll each chicken breast tightly; fasten seams with about 8 toothpicks to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used in each. You wouldn't want anyone to swallow part of one-it's very dangerous!
- Brush each chicken breast with the olive oil. Sprinkle Cajun seasoning on each breast, if desired.
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