STUFFED CAJUN CHICKEN BREAST RECIPES

Steps:

• In a small bowl, combine the dressing with the Cajun seasoning and brush the chicken evenly with the dressing mixture.

• In a small bowl, mix the shrimp and egg. Lay the chicken flat on a clean surface and divide the shrimp mixture evenly down the center of each chicken breast.

• Roll each chicken breast and fasten with a toothpick. Arrange the chicken in a baking dish, sprinkle with the salt and pepper, and chill, covered for 1 hour. When the chill time is almost finished, preheat a grill to high heat on one side and medium heat on the other using Kingsford® charcoal.

• Grill the chicken over hot coals for 10 minutes then cook for another ten minutes covered over medium coals or indirect heat. Remove the toothpicks from the chicken and serve hot.

Steps:

• Preheat oven to 400 degrees. Lightly grease a 9x13 pan. Use a meat tenderizer to pound out the chicken breasts until about ¼-inch thick. Heat olive oil in a heavy skillet over medium-high heat; saute mushrooms, bell pepper and onions for 5 minutes, until par-cooked. Place a bit of cheese in the center of each chicken breast; place a large spoonful of mushroom and bell pepper mixture on top. Put on another pinch of cheese. Carefully roll up the chicken so that stuffing is completely inside; secure the chicken with wooden toothpicks; place in the prepared pan. Season generously with Cajun seasoning; place a tablespoon of butter on top of each chicken breast. Bake until chicken is cooked through, to an internal temperature of 165 degrees, about 30 - 40 minutes. Remove toothpicks before serving. Serve the chicken whole, or slice in half, or in 1-inch slices. 4 servings.