Cajun Chicken Stuffed with Sour Cream on Peppers and Onions

Cajun Chicken Stuffed with Sour Cream on Peppers and Onions is another of my copy cat recipes from Marks and Spencer's food range.

Now the idea of stuffing chicken fillets with sour cream I thought would be tricky because I thought it would ooze out whilst cooking.

The secret is to tightly wrap the stuffed chicken parcles in cling film, then pop into the fridge for 30 minutes. This will stop them falling apart when cooking. BUT do not forget to remove the cling-film before cooking!

I served mine with a side of home-made potato wedges and some red onion mayonnaise.

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English

Yield: 2

Author: Jan Bennett

Cajun Chicken with Peppers and Onions

Once stuffed the chicken fillets are wrapped tightly in cling-film and popped into the fridge for 30 minutes. Doing this will stop them from opening when cooking.

ingredients:

• cling film and 2 baking dishes
• 2 chicken breast fillets - skin off
• 150ml tub of sour cream
• a glug or two of olive oil (1 or 2 tablespoons)
• 3 tablespoons of Cajun spice powder
• a good pinch of (dried) crushed chilli pepper flakes
• 1 red bell pepper - sliced
• 1 green bell pepper - sliced

instructions:

How to cook Cajun Chicken with Peppers and Onions

1. Sandwich a chicken fillet between two sheets of cling film and using something 'bashable' give the chicken a bashing (not too heavy though or you could tear it).
2. Repeat with the other fillet.
3. Turn the chicken so the nicer looking side is on the worktop/board. Put a good dollop of sour cream in the centre of each fillet and then bring the sides to the middle so it forms a parcel.
4. In a small bowl mix together the oil and the cajun spice powder.
5. Get a nice big plate and lay a big piece of cling film on the plate.
6. Pour a little of the oil mixture on the bottom and put the fillets (nice side up) on top. Pour over the rest of the spice mixture and then sprinkle with the crushed chilli pepper flakes.
7. Use as many or as little as chilli pepper flakes you fancy.
8. Then pull the cling film up around the chicken so it's covered and leave in the fridge for at least 30 minutes, but overnight is much better.
9. Meanwhile - put the peppers and onions in a shallow baking dish, sprinkle with a little salt and pepper and a little oil.
10. Give it all a mix and it's ready to cook.
11. When you're ready to cook - Preheat your oven to 200C/400F/Gas 6
12. Pop the peppers and onions in for about 10 minutes before putting in the chicken as they will take slightly more time than the chicken unless you like them quite crunchy.
13. Put the chicken in another shallow baking dish and put into the oven.
14. Once the chicken is in, cook for about 25 to 30 minutes or until the chicken is cooked through properly.
15. When you're happy it's cooked serve straight away. I served mine with a side of homemade potato wedges and some red onion mayonnaise.

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