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Cajun Stuffed Chicken

Stuffed Chicken Breast

Easy baked stuffed chicken recipe, simple to make and tasty too! Perfect if you're looking for an easy and different, dinner idea. I'll certainly make this again, the chicken was seriously tender and delicious.

Cajun Stuffed Chicken Breast.

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

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 and diced them.

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 with 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.

How to Stuff a Chicken Breast

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

  • 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
  • Keep 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.

Stuffed Chicken Recipe

Preheat your oven to 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 past my taste testing, I later made two more that we had for dinner last night.

Cajun stuffed chicken ready for the oven

What to Serve with Cajun Chicken 

I served ours with a mixture of long grain and wild rice, but you could coat some thinly sliced potatoes in a little oil, sprinkle with salt and roast in the oven at 200°C/400°F or Gas 6 for about 30 minutes - depending on the thickness.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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

Stuffed Chicken Breast

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

  • 2 tablespoons of vegetable oil
  • 2 tablespoons Cajun spice mix
  • 4 nice fat skinless chicken breast fillets
  • 1 red bell pepper - cut into small dice
  • ½ green bell pepper - cut into small dice
  • 1 medium red onion - thinly sliced
  • 3 spring onions - thinly sliced
  • Jalapeño peppers taken from a jar - pat dry on kitchen paper
  • a handful of grated Cheddar cheese

Instructions

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.
  3. Take care not to go too far in, or you'll end up cutting the fillet into two pieces!
  4. Keep 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.
  5. Repeat on the other fillets.
The filling
  1. Leave the spring onions to one side.
  2. Fry the red onion in a large frying pan for about 3 minutes until it starts to soften.
  3. 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.
  4. It really is worth taking this time otherwise the onion and pepper filling will be hard.
  5. Let the mixture cool completely before stuffing the chicken fillets.
  6. When you're ready the aim is to stuff as much as you possibly can into each chicken fillet!
  7. This includes the cheese, spring onions and the jalapeño peppers if you are using them.
  8. Fear not, if the fillets are overflowing as mine were, they'll be just fine!
  9. Once filled you need to brush the Cajun spice mix (that you mixed with a little oil) over the chicken fillets.
Preheat your oven 200 °C / 400 °F or Gas 6
  1. Put 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.
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@aglugofoil # chicken

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Jan