Sausage and Mushroom Stuffed Chicken Breasts with Cajun Seasoning
My parents and youngest sister came to visit this weekend, and it was my mom's birthday. So, I wanted to have a special dinner for them. I decided on a Cajun/creole theme. The recipe under the cut pretty much follows my cooking style - some from scratch with help from some convenience items.
The dinner was SOOOOOOOO good. Everyone just about licked their plates clean!
Sausage and Mushroom Stuffed Chicken Breasts with Cajun Seasoning
As usual, I found a recipe online and modified it. You can find the original recipe here.
4-5 chicken breasts (one per person)
12-16 ounces of smoked sausage (preferably andouille sausage, if you can get it)
8 ounces fresh mushrooms, sliced
2 tablespoons of dried parsley
Cajun/blackened seasoning (I used Paul Prudhomme's Poultry Magic)
Olive oil for sauteeing
Envelope of bearnaise sauce mix
Preheat oven to 375 degrees. Slice the sausage into 1/2" slices. Heat a couple tablespoons of olive oil over medium high heat in a large skillet. Add the sausage. Once sausage is almost browned, add the sliced mushrooms. Saute for a couple of minutes.
Place everything in a food processor and pulse on high a few times until roughly chopped.
Place each chicken breast in a heavy ziploc bag. Pound flat. Spread a couple tablespoons of the stuffing down the middle of each chicken breast. Roll tightly and secure with toothpicks. Sprinkle each breast with seasoning.
Heat another couple tablespoons olive oil in the skillet. Add chicken breasts and sear on each side. Place in a casserole dish, top with remaining stuffing and bake for 30 minutes or until done.
While chicken is cooking, prepare bearnaise sauce according to package directions. Drizzle sauce over the top of each chicken breast before serving.
I served the chicken with Zatarain's Dirty Rice and an okra/corn/tomato saute (I'll post that recipe separately).
The dinner was SOOOOOOOO good. Everyone just about licked their plates clean!
Sausage and Mushroom Stuffed Chicken Breasts with Cajun Seasoning
As usual, I found a recipe online and modified it. You can find the original recipe here.
4-5 chicken breasts (one per person)
12-16 ounces of smoked sausage (preferably andouille sausage, if you can get it)
8 ounces fresh mushrooms, sliced
2 tablespoons of dried parsley
Cajun/blackened seasoning (I used Paul Prudhomme's Poultry Magic)
Olive oil for sauteeing
Envelope of bearnaise sauce mix
Preheat oven to 375 degrees. Slice the sausage into 1/2" slices. Heat a couple tablespoons of olive oil over medium high heat in a large skillet. Add the sausage. Once sausage is almost browned, add the sliced mushrooms. Saute for a couple of minutes.
Place everything in a food processor and pulse on high a few times until roughly chopped.
Place each chicken breast in a heavy ziploc bag. Pound flat. Spread a couple tablespoons of the stuffing down the middle of each chicken breast. Roll tightly and secure with toothpicks. Sprinkle each breast with seasoning.
Heat another couple tablespoons olive oil in the skillet. Add chicken breasts and sear on each side. Place in a casserole dish, top with remaining stuffing and bake for 30 minutes or until done.
While chicken is cooking, prepare bearnaise sauce according to package directions. Drizzle sauce over the top of each chicken breast before serving.
I served the chicken with Zatarain's Dirty Rice and an okra/corn/tomato saute (I'll post that recipe separately).