Cajun Chicken Stuffed with Sour Cream on Peppers and Onions

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 - I thought it would ooze out whilst cooking.
However, some oozing is good!  But I thought it would just end up being a mess. However, if M&S sell it then it must work and it must be good!


Cajun Chicken Stuffed with Sour Cream on Peppers and Onions


No disrespect to M&S but there just isn't enough peppers and onions in theirs!

To serve 2 you will need:
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

How to do it:
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).
We're not looking for the chicken to be really thin as in some recipes - just thinner. Repeat with the other fillet.
Turn the chicken so the nicer looking side is on the work top/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 - see picture below.
In a small bowl mix together the oil and the Cajun spice powder.
Get a nice big plate and lay a big piece of cling film on the plate.
Pour a little of the oil mixture on the bottom and put the fillets (nice side up) on top.
Now pour over the rest of the spice mixture and then sprinkle with the crushed chilli pepper flakes. Use as many or as little as you fancy you want to.
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.
Meanwhile - put the peppers and onions in a shallow baking dish, sprinkle with a little salt and pepper and a little oil. Give it all a mix and it's ready to cook.

Chicken Stuffed and ready for the oven

Peppers and onions in baking tray


When you're ready to cook - Preheat your oven to 200C/400F/Gas 6
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.
Put the chicken in another shallow baking dish and put into the oven.
Once the chicken is in, cook for about 25 to 30 minutes or until the chicken is cooked though properly.

When you're happy it's cooked serve straight away. I served mine with a side of home-made potato wedges and some red onion mayonnaise.

12 comments

  1. See what you mean about big edible photos. When's the bistro opening?

    If you keep it 12 hours or overnight spices soak through the chicken.

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  2. It looks absolutely gorgeous! Must be so yummy!

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  3. I love the menu from start to finish Jan!!!

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  4. This is my kind of meal! Everything looks amazing, I especially love roasted potatoes.

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  5. I love the idea of cooking the onions and peppers a little before putting the chicken in. A simple, but brilliant idea. I also love your adjective "glug" of olive oil. Perfect descriptor.

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  6. New camera?? I'll have to start calling you Mrs M&S soon.. great looking dish

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  7. A really excellent dish!

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  8. This all looks so tempting! I must try this... your blog is lovely, I am now following, don't want to miss anything :) Lucie x

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  9. Another great recipe Jan Thanx!!!!!

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  10. Oh the chicken looks great! I just love the colors of those vegetables. Yum, yum!

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  11. Nothing wrong with that. It's a sign of your seasoning palate, being able to pick out flavours and recreate them.

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  12. Helloo, i liked the idea of thisrecipe :), so i have never tried it before, and i have 6 chicken breast pieces in the fridge at my dinne rparty for my main course :) hope it turns out well :D thank you

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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