A Glug of Oil

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Cajun Chicken

Easy baked Cajun chicken recipe, simple to make and tasty too!

Perfect if you're looking for different dinner ideas; I'll certainly make this again, the chicken was seriously tender and delicious.

Cajun chicken - stuffed chicken fillet on a plate

Cajun Chicken

You can make your own cajun spice mix but since I already had a jar in the cupboard I used that.

Cajun Chicken Recipe

First up gather and prepare the ingredients - I've just noticed I didn't have the red onions in the picture below (doh)!

Anyway, you can make up your own filling to suit your taste. I used red and green peppers, diced.

Thinly sliced red onion, plus a couple of sliced spring (green) onions or scallions; whatever you know them as. You will need grated cheese, I used extra matured Cheddar.

Plus a few jalapeño peppers taken from a jar and patted dry on kitchen paper towel.

Cheese peppers onions and jalapenos

You will, of course, need a couple of tablespoons of cajun spice mixed in 2 tablespoons of oil - this is to coat the chicken fillets.

You can halve the recipe to serve 2 people but to serve 4 you will need four chicken fillets. Try to get nice fat ones as they'll be easier to fill.

To make a pocket in each fillet is easier than you might think.

How to make a pocket in a chicken fillet

Lay the fillet down on a chopping board (with the nice-looking side up).

Place your hand firmly on the fillet and, using a sharp knife insert the knife (1cm from the end) of one side of the fillet, taking care not to go too far in, or you'll cut the fillet into two pieces and we don't want that.

Keeping your hand firmly on top of the chicken fillet and move the knife backwards and forwards to make a nice pocket, stopping 1cm from the other end. Repeat on the other fillets.

Peppers and onions in a frying pan

Leave the spring (green) onions to one side and fry the red onion in a large frying pan for about 3 minutes until it starts to soften.

Then add the diced peppers. Cook for a further 15-20 minutes until the peppers have softened nicely. Add a tiny pinch of salt to taste.

It really is worth taking this time otherwise the onion and pepper filling will be hard and horrid.

Let the mixture cool completely before stuffing the chicken fillets.

When you're ready the aim is to stuff as much as you possibly can into each chicken fillet! This includes the cheese, spring onions and the jalapeño peppers if using.

Fear not if it is overflowing as mine were, they'll be fine!

Once filled you need to brush the Cajun spice mix (that you mixed with a little oil) over the chicken fillets.

Baked Cajun Chicken

Preheat your oven 200 °C / 400 °F or Gas 6

Then pop them onto a baking tray and cook uncovered for 25-30 minutes. Be sure they are cooked through and serve straight away.

In case you're wondering, I only cooked one fillet to taste test and write this post; having pasted my taste testing I later made us two more that we had for dinner last night.

Cajun stuffed chicken ready for the oven

I served ours with a mixture of long grain and wild rice 😋

Cajun,chicken,oven,baked,stuffed
main,chicken,dinner
English
Yield: 4
Author: Jan Bennett
Cajun Chicken

Cajun Chicken

Cajun chicken fillets, stuffed and oven baked - delicious! Remember you can halve this recipe to serve 2 people.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

  • 4 nice fat skinless chicken breast fillets
  • 1 red bell pepper - cut into small dice
  • ½ green bell pepper - cut into small dice
  • 1 small red onion - thinly sliced
  • pinch of salt 
  • 2 spring (green) onions - thinly sliced
  • a few jalapeño peppers taken from a jar  - pat dry on kitchen paper 
You will also need
  • 2 tablespoons of vegetable oil
  • 2 tablespoons Cajun spice mix

Instructions

First up gather and prepare the ingredients
  1. Leave the spring (green) onions to one side and fry the red onion in a large frying pan for about 3 minutes until it starts to soften.
  2. Then add the diced peppers. Cook for a further 15-20 minutes until the peppers have softened nicely then add a tiny pinch of salt to taste.
  3. It really is worth taking this time otherwise the onion and pepper filling will be hard.
  4. Let the mixture cool completely before stuffing the chicken fillets.
  5. When you're ready the aim is to stuff as much as you possibly can into each chicken fillet! This includes the cheese, spring onions and the jalapeño peppers if using.
  6. Fear not if it is overflowing as mine were, they'll be fine!
  7. Once filled you need to brush the Cajun spice mix (that you mixed with a little oil) over the chicken fillets.
Prepare the chicken breast fillets
  1. To make a pocket in each fillet is easier than you might think. Just lay the fillet down on a chopping board (with the nice-looking side up).
  2. Place your hand firmly on the fillet and, using a sharp knife insert the knife (1cm from the end) of one side of the fillet, taking care not to go too far in, or you'll cut the fillet into two pieces and we don't want that.
  3. Keeping your hand firmly on top of the chicken fillet and move the knife backwards and forwards to make a nice pocket, stopping 1cm from the other end. Repeat on the other fillets.
Preheat your oven 200 °C / 400 °F or Gas 6
  1. Pop the stuffed fillets onto a baking tray and cook uncovered for 25-30 minutes. 
  2. Be sure they are cooked through and serve straight away.
Did you make this recipe?
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Jan