I was talking to a friend last night about dining out.
We both love to cook, and we’ve found that it’s difficult to find restaurants where we think the food is something better, or something different, than we’d prepare in our own kitchens. That’s not to say I don’t love eating out; I do! It’s always nice when someone else does the work…and the dishes.
Often times, I just like cooking at home. Dining in on Friday night is often a special time with friends and family.
This week, we made these Cajun-stuffed chicken breasts, inspired by a prepared dish from the meat counter at Brookshire’s with our own spin on it.
4 boneless, skinless chicken breasts
4 Tbs Tony Chachere’s Cajun Seasoning
1/4 cup bulk pork sausage
1/4 cup cheddar cheese, shredded
8 slices bacon
Place chicken breasts between two sheets of waxed paper, and pound until about 1/2 inch uniform thickness. Sprinkle with Tony Chachere’s Cajun Seasoning on both sides.
Meanwhile, wash jalapeños. Remove stems and ends. Slice through one side of the pepper lengthwise; remove seeds and pith.
Mix sausage with cheddar cheese. Stuff each jalapeño with 1/4 of mixture. Preheat oven to 400° F.
Lay 1 chicken breast at the end of 2 slices of bacon placed side by side. Place stuffed jalapeño at one end and roll up, covering pepper with chicken and bacon. Secure with toothpicks. Repeat with remaining chicken breasts, bacon and stuffed jalapeños.
Place chicken bundles in cast-iron skillet or other baking pan.
Bake at 400° F for about 30 minutes, flipping once, until chicken and sausage are cooked through. Serve immediately.
Nutritional Information: Calories Per Serving: 651, Calories from Fat: 383, Fat: 42 g, Trans Fat: 0 g (14 g Saturated Fat), Cholesterol: 195 mg, Sodium: 1862 mg, Potassium: 716 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 1 g, Protein: 61 g.
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