Baked Cajun Stuffed Chicken Breasts Recipes

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CAJUN STUFFED CHICKEN BREAST



Cajun Stuffed Chicken Breast image

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

4 large chicken breasts
1 tablespoon olive oil
4 large white or cremini mushrooms (sliced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
1/4 white onion (diced)
1/2 cup shredded pepper jack cheese
4 teaspoons cajun seasoning*
4 tablespoons butter

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

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

CAJUN SPINACH STUFFED CHICKEN BREAST RECIPE - (4.5/5)



Cajun Spinach Stuffed Chicken Breast Recipe - (4.5/5) image

Provided by LDenvir

Number Of Ingredients 13

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

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 CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH RECIPE - (4.1/5)



Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach Recipe - (4.1/5) image

Provided by á-2825

Number Of Ingredients 9

1 pound boneless, skinless chicken breasts
4 ounces pepper jack cheese, shredded
1 cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tablespoons olive oil
2 tablespoons cajun seasoning
1 tablespoon breadcrumbs (I used Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

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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