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Crunchy stuffed Cajun chicken breast recipe

Crunchy stuffed Cajun chicken breast recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Stuffed chicken breasts

A lovely dish that doesn't take too much effort to create but looks and tastes great. This dish goes well with chips or wedges and the recipe below is for two people.

2 people made this

IngredientsServes: 2

  • 2 chicken breast fillets
  • cream cheese or cheese spread
  • Cajun spice
  • Ritz crackers

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas 4.
  2. Carefully butterfly both of the chicken breasts. Do this by slicing horizontally into the side of the breast taking care not to cut all the way through. Open the breast out like a book.
  3. Spread the cream cheese down the centre of the chicken breast and then fold the chicken back together.
  4. Use some toothpicks (or skewers) to seal both sides of each chicken breast back together.
  5. Sprinkle the Cajun spice over the chicken breast and gently rub into the chicken.
  6. Place a few Ritz crackers into a blender and proceed to blend them into very small pieces.
  7. Sprinkle the crackers over the chicken breast until the top is completely covered
  8. Place the chicken breast onto an oiled baking tray.
  9. Bake in the preheated oven for 30 minutes. Remove from the oven, remove and discard the toothpicks (or skewers) and enjoy.

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  • Ingredients:
  • Serves 4
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • 1 lb boneless, skinless chicken breasts
  • 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
  • 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning - click here for my homemade Cajun spice recipe
  • 1 tbsp breadcrumbs (I use Italian style)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lots of toothpicks

Step 1

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 Breasts

These cajun stuffed chicken breasts might be just the thing to bring a little sunshine into your life during this “stay at home” situation. These are like Oh My Gosh good, with just a little spice to warm things up.

Ingredients

  • 2 tablespoon olive oil, divided
  • 1/2 small onion, diced finely
  • 1 smallish stock celery, diced finely, abt 1/4 cup
  • 1 bell pepper, diced finely
  • 4 large chicken breasts
  • 1/2 cup shredded cheese, try cheddar, provolone or pepper jack
  • 1 tablespoon Cajun seasoning, store-bought or home-made
  • 1 green onion for garnish, thinly sliced

Description

  1. Preheat oven to 400 degrees.
  2. Using an ovenproof skillet large enough to hold the four chicken breasts, heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Saute onion, celery & bell pepper for several minutes, until just starting to soften and onion is translucent. Remove from skillet and set aside.
  3. While the vegetables are cooking, slice chicken breasts, horizontally, from the thick side towards the edge, making sure to keep them intact. Open like a book: to make them lay flat, make a few shallow slices, being careful not to slice through, in the thickest part of the breast. Using a meat pounder, gently pound out to about 3/8ths inch thick.
  4. Divide the cheese among the four breasts, leaving 1/2 inch border around the outside edges. Divide vegetable mixture in the same way. Roll up and secure with toothpicks, weaving them through the long way. Season generously with Cajun seasoning and rub in.
  5. Heat the remaining olive oil and add the chicken breasts, seam side up, partially turning so nicely browned across the tops and sides. Turn over and place in oven for about 20 minutes until a thermometer registers 165 degrees.
  6. Rest for a few minutes and slice into medallions if desired or serve whole. Sprinkle with green onion if desired.

If you’d like this cheesier, mix grated cheese with about 2 ounces of room temperature cream cheese, then spread the mixture on the breasts.


Ways to Serve Cajun Garlic Chicken

There are as many ways to serve up this chicken as there are ways to make chicken. Try a few of these the next time you make this chicken.

  • Serve the whole breast right on top of rice or wide egg noodles, spooning extra sauce over the top, if you've got it.
  • Slice thinly and grill it up in a panini with a little Monterey jack cheese and your favorite toppings.
  • Slice the chicken into strips to add to your favorite salad.
  • Roll it up in a tortilla with some banana peppers, lettuce, and a little bit of reduced fat mayonnaise.
  • Add diced chicken cubes to romaine lettuce leaves and your favorite toppings for a yummy, low-carb lettuce wrap.
  • Cut it up into cubes or shred it and use it warm or cold in your favorite chicken salad recipe.

MAKE YOUR OWN CAJUN SEASONING:

Cajun seasoning can be bought in the seasoning section of the grocery store. Each brand will be slightly different in their ingredients and proportions. We like to save the money and make it ourselves. Bonus, you also get to control the flavor and spice level. Mix it up in a ziploc bag or small jar, and if you want to make a big batch to store, just change all the measurements to tablespoons.

  • 4 1/2 teaspoons paprika
  • 2 1/2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper

If you don’t have white pepper, you can replace the white pepper with black pepper for a total of 2 teaspoons black pepper.


So just once, suspend the horror of a recipe that involves "Coating with mayonnaise" and give this one a try. I promise, you won't be let down. I'd LOVE to hear what you think of it in the comments!

Also, if you love the items I used in this post, you can check them out here, and I receive a very small kickback ( at no extra cost to you ), if you buy something:


How to Make Stuffed Chicken Breasts without cheese?

If you do not want to include cheese in these stuffed breasts, you can simply leave it out or substitute some vegan/non-dairy cheese for the cream cheese and shredded cheese.

I don't recommend using a creamy ingredient like Greek yogurt as a substitution, as it will just liquify and melt right out of the chicken.

To bulk up the stuffing, you could use more veggies like mushrooms, asparagus, or spinach. Insert a toothpick or two into the ends of the sliced chicken to keep it together as you sear it and bake it if you're worried about the stuffing falling out.


  • 3/4 (3-4) chicken breast cutlets
  • Salt and pepper, to taste
  • 8 cloves garlic
  • 2 rosemary
  • 1 oregano
  • Pinch of cayenne
  • 1 breadcrumbs
  • 1 canola oil

Wash the chicken and let dry, then season both sides with salt and pepper.

In a food processor, combine the garlic, rosemary, oregano, cayenne, and breadcrumbs. Pulse for a couple minutes until the garlic is minced. You can easily make about a cup of breadcrumbs ahead of time using 1/3 of a stale baguette that is pulsed in the food processor for about 1 minute.

Preheat the oven to 350 degrees. Place the breadcrumb mixture in a shallow bowl then drench the chicken in it, pressing down on it so that they are fully coated. Heat the oil in a large ovenproof skillet and cook chicken until brown on both sides, then transfer the skillet to the oven and cook for another 20-25 minutes until juices run clear.


Low Carb Cajun Stuffed Chicken Recipe

I am so excited to share this low carb cajun stuffed chicken recipe with you all today. The flavors are amazing together! This is a family favorite of ours and I know your family will love it too!

A couple weeks ago, I was traveling and got in later than I expected. Instead of rushing to grab dinner out with my family, I hustled my way into the kitchen and made this amazing cajun stuffed chicken on the fly! They were a huge hit and my family is already asking for me to make this simple dinner recipe again.

They tasted amazing and the flavor combination made them perfect for a quick and easy dinner idea for anyone to enjoy. I know your family will enjoy them too!


Stuffed Chicken Breast w/ Shrimp and Crab

  • Yield : 4 servings
  • Servings : 4 servings
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m
  • Add to Recipe Box

This is an easy meal to prepare. You can make this more heart healthy by baking in the oven instead of cooking it in oil.

Ingredients

  • 1/2 cup onion, chopped fine
  • 1/4 cup celery, finely chopped (or substitute celery salt and dried celery leaves to taste)
  • 1/4 cup bell pepper chopped fine
  • 1 (4 oz) can shrimp
  • 1 (6 oz) can crab meat
  • 1 egg
  • 2 tbsp milk
  • Chicken coating, bread crumbs, cornflakes or Panko Bread crumbs (your choice)
  • Salt and black pepper to taste
  • Cayenne to taste
  • Onion powder and garlic powder to taste (optional)
  • Oil for frying
  • 4 large or 6 medium chicken breast fillets (boneless)

Directions

Step 1

Pound the chicken breast with a tenderizer hammer. Lay the meat flat as you will be rolling it up with stuffing after it's prepared.

Step 2

Drain and rinse the shrimp and crabmeat. Since the crabmeat is so fine, I just put water in the can and keep squeezing the lid to get the water out.

Step 3

In a medium bowl, mix the shrimp, crabmeat, onion, bell pepper, celery, onion and garlic powder. Salt and pepper to taste.

Step 4

Put the stuffing mixture on the chicken breast. Roll the chicken and secure with a toothpick to hold the chicken breast closed. Dip the chicken in the egg and milk mixture and pass in the coating. You can choose to season either the chicken or the coating.

Step 5

Cook the chicken in hot oil until the coating turns brown and the meat runs clear when pricked with a fork. Remove from oil and place on paper towel to drain. Serve warm.

Step 6

You may also bake the chicken after coating in a 350 degree oven until juices run clear and the coating turns brown (about 1 hour to 1 hour and 15 minutes.



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