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.
- 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 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.
- 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.
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.