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Creolized Stuffed Chicken Breasts

Creolized Stuffed Chicken Breasts

  • Prep

    5 m
  • Cook

    55 m
  • Ready In

    1 h
LOVERS84

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 47.7 g
  • 95%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1914 mg
  • 77%

Based on a 2,000 calorie diet

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

LOVERS84
42

LOVERS84

3/18/2003

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.

LISAKP71
35

LISAKP71

12/16/2003

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!!

TWOCUTE
15

TWOCUTE

8/24/2005

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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