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Creolized Stuffed Chicken Breasts

SUBMITTED BY: LOVERS84

"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!"
RECIPE RATING:
The reviewer gave this recipe 98 stars. This recipe average a 4.6 star rating.
Read Reviews (85)
PREP TIME  5 Min
COOK TIME  55 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 pound smoked sausage, sliced thinly
  • 1/2 pound fresh button mushrooms
  • 3 tablespoons chopped green onion
  • 1 teaspoon minced garlic
  • 4 tablespoons blue cheese salad dressing, divided
  • 3 skinless, boneless chicken breasts
  • 1 tablespoon Cajun-style seasoning

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by LISAKP71
This recipe is worth about forty-two stars!!! It's super fast & easy prep, nothing to mess... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2003 by LOVERS84
Wanted to add a couple notes to my recipe posted here - you don't have to have andouille... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2006 by MMW
Good stuff! I do use cremini mushrooms because it's what I tend to have on hand, and I use... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2003 by MOSNAR
My husband and I loved this recipe and will make it again. Don't be tempted to add extra blue... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2006 by MRSRADBANANA
Love this stuff! I add some chopped garlic to the mix as well. I sometimes just make the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2005 by TWOCUTE
This recipe was very delicious! I used Hilshire smoked turkey sauasage and baby portobello... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2003 by bcormier
Wonderful...a delicious combination of our favorite flavors! My husband, a Cajun from South... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2007 by MAGGIE MCGUIRE
This is an outstanding chicken recipe. I had some blue cheese crumbles that I had to use up,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2006 by anghalsne
We LOVED it! I used andouille sausage and baby portabellos. Instead of putting everything in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2006 by Patrick
Delicious with easy instructions, made me feel like a true gourmet. MORE