Creolized Stuffed Chicken Breasts Recipe - Allrecipes.com
Creolized Stuffed Chicken Breasts Recipe
  • READY IN 1 hr

Creolized Stuffed Chicken Breasts

Read Reviews (104)

"Chicken breasts stuffed with a mixture of sausage, mushrooms, onion, garlic and blue cheese dressing; coated with Creole seasoning, seared and baked. These are great with sweet cornbread and your favorite style of rice!" —  

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Original recipe makes 3 servings Change Servings
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Directions

  1. To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
  4. Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 55 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2003

Wanted to add a couple notes to my recipe posted here - you don't have to have andouille sausage, chorizo, chourice, even kielbasa or smoked sausage would work as well, also ranch dressing or sour cream or even butter instead of blue cheese can be substituted - hope any of you that try the recipe enjoy it... Mess with it, make it your own thing - I hope you like it.

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Most Helpful Critical Review
Apr 13, 2009

This looks good on paper, but the end result is just meh. I think it would have been better if the stuffing was a little cheesier or something, the sausage stuffing was just a little odd. Oh well, it was worth a try!

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Dec 16, 2003

This recipe is worth about forty-two stars!!! It's super fast & easy prep, nothing to mess around with once it goes in the oven, beautiful and VERY tasty! This would be easy to make for a big crowd, and it would make an impressive presentation without killing yourself over it. Everyone loved it, including my sister's not-quite-one-year-old baby. Zatarain's Creole Seasoning has the perfect spice for this recipe, and it turned out great even with substituting ranch dressing for bleu cheese, a Hillshire Farms smoked beef sausage instead of andouille and plain ol' produce section mushrooms. A very big hit at my house. Cannot recommend highly enough!!

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Aug 24, 2005

This recipe was very delicious! I used Hilshire smoked turkey sauasage and baby portobello mushrooms. I tasted the sauted mixture before adding it to my Magic Bullet for chopping and it was SOOO GOOD!I would eat that over brown rice any day! My whole family loved it! The next time I fix it I will bake it covered and take the foil off for the last 10-15 min just to make the chicken more tender and seal in more juices! It's a great recipe, thanks Mike!

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Jul 11, 2006

Good stuff! I do use cremini mushrooms because it's what I tend to have on hand, and I use ranch instead of blue cheese. Those are just personal preferences though, this is a great recipe. Also, I only puree half the stuffing, then stuff the breasts, and the unpureed mixture goes over the top.I usually serve with a wild mushroom risotto, and make it as often as I have time.

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Aug 30, 2006

Love this stuff! I add some chopped garlic to the mix as well. I sometimes just make the sausage mixture to serve over rice- it SO good! This recipe is in regular rotation in our house; 5 stars just isn't enough.

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Apr 28, 2003

My husband and I loved this recipe and will make it again. Don't be tempted to add extra blue cheese dressing though, it's quite zingy already. Good stuff :)

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Apr 24, 2003

Wonderful...a delicious combination of our favorite flavors! My husband, a Cajun from South Lousiana who has been transplanted to Texas, loved it!! I followed the recipe precisely, but would add to the instructions that the most of the fat from browning the sausage should be drained off. I used 8 oz. of smoked sausage and it was delicious. Would also suggest Tony Chachere's Famous Creole Seasoning as the seasoning to sprinkle on the chicken. It's my husband favorite and I have no trouble finding it at major grocery stores. With the entree, I served herb and butter wild rice (prepackaged)...made a nice side dish. We're adding this recipe to our list of family favorites!

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Nutrition

  • Calories
  • 553 kcal
  • 28%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 47.7 g
  • 95%
  • Sodium
  • 1914 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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