These Cajun Stuffed Chicken Breasts might be just the thing to bring a little sunshine into your life during this cold, cold January. These are like Oh My Gosh good, with just a little spice to warm things up.
Cajun Stuffed Chicken Breasts are stuffed with the classic New Orleans’ Trinity of onion, celery & bell peppers and of course, a little cheese is in there too, just for fun.
And then to complement all that goodness inside, a little Cajun Spice (I gotta put a plug in for my own recipe) is sprinkled on like magic dust. Well, you can see how good they are just by the pictures!
Cajun Stuffed Chicken Breasts do have a bit of prep, so maybe they’re not the best recipe for a busy weeknight, but the good news – they can be prepped ahead and they’re very do-able.
I like that they’re just “fancy” enough for company or a celebration dinner, but they’re made from everyday, ordinary (read “not expensive”) ingredients. You might even have everything you need to make these right in your fridge.
Cajun Stuffed Chicken Breasts
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.
- 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
Preheat oven to 400 degrees.
Using an oven proof 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.
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.
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.
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.
Rest for a few minutes and slice into medallions if desired or serve whole. Sprinkle with green onion if desired.
Put Your Own Spin On It:
Cajun Stuffed Chicken Breast are easy to customize:
- Vegetables: maybe you’d like to use other vegetables instead of the Trinity? Just don’t use too much as very little will actually fit inside.
- Bacon: I was tempted, but since it’s January and I’m focused on eating well, I didn’t saute any bacon and add it along with the vegetables.
- Flavors: While this is classic Naw’lins, it would be easy to change up the flavors. Maybe Greek or Italian?
- Pan Sauce: If you’d like to get fancier, remove chicken when done and saute the other half of the onion, minced, along with a little garlic until softened. Add about 1/2 cup white wine and deglaze the pan. Add 1/2 cup chicken stock, simmer until slightly reduced.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
- Follow my 12 Strategies – You’ll see them on the upper drop-down menu of every page and how I apply them, below.
- Don’t get discouraged. Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.