Friday, August 24, 2012

Cajun Chicken Cordon Bleu

4 Large boneless Chicken Breasts
4 Links Spicy Sausage removed from casing
12 ounces shredded pepper jack cheese
6 ounce chopped tomatoes w/jalapeno peppers like Rotel
1 tbsp flour 1 tbsp butter
3 tbsp vegetable oil
1 medium jalapeno pepper
¼ cup green bell pepper
¼ cup yellow onion
¼ cup plain breadcrumbs
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried thyme
4 tsp paprika
1 Cup Milk

Butterfly your chicken breasts and pound out with meat tenderizer until they are approx. ¼ - 1/2 “ thick. The Thinner the better.
Brown sausage until cooked thoroughly and juices are clear.
Make the filling by sautéing ¼ cup onion, ¼ cup green bell pepper and jalapeno pepper in a small amount of vegetable oil.
When sausage is cooked through strain the grease out. Let cool and mix with 1/4 cup of bread crumbs and 8 ounces of shredded pepper jack cheese.
Add stuffing evenly to each chicken breast and roll tightly.

Rub For Chicken:
4 tsp. paprika
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp. cayenne pepper
1 tsp. dried thyme

Mix together and generously rub each stuffed breast on both sides.
Add vegetable oil to large sauté pan to coat the bottom.
Turn heat up until the oil is smoking.
Blacken chicken on both sides and place them in a greased baking pan.
Bake at 350 degrees covered for 20 minutes.
Uncover and bake at 400 for additional 10-15 minutes.
To make the Spicy Tomato Cheese Sauce:
Make a roux by sautéing one tbs. butter and one tbsp. flour.
Add milk and whisk until mixture is thick. Add salt and pepper to taste.
Add remaining shredded cheese and 6 ounces of tomatoes.
Whisk until cheese is melted and serve over chicken.

This is a recipe I came up with when I had alot of time on my hands..and before the birth of my daughter!
It is delicious if I do say so myself!

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