Jambalaya Stuffed Chicken Breast
Jambalaya Stuffed Chicken Breast is a delicious and flavorful dish that combines the classic flavors of jambalaya with tender chicken breast. This dish is perfect for a special occasion or a weeknight dinner that will impress your family and friends.
To make Jambalaya Stuffed Chicken Breast, you will need the following ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1/2 cup diced andouille sausage
- 1/2 cup diced cooked ham
- 1/2 cup diced tomatoes
- 1 tablespoon Cajun seasoning
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
To start, preheat your oven to 375°F. In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper, and celery and sauté until softened, about 5 minutes. Add the andouille sausage and ham and cook for another 5 minutes. Add the cooked rice, diced tomatoes, Cajun seasoning, cayenne pepper, black pepper, and salt and stir to combine.
Using a sharp knife, cut a pocket into each chicken breast. Stuff each chicken breast with the jambalaya mixture, using toothpicks to secure the opening. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the stuffing is hot and bubbly.
Jambalaya Stuffed Chicken Breast is a perfect combination of spicy and savory flavors. The chicken is tender and juicy, while the jambalaya stuffing is packed with Cajun spices, rice, and a variety of meats and vegetables. This dish is sure to impress your guests and leave them wanting more.
Type: Main Dish
Ingredients:
- Chicken breast
- Rice
- Andouille sausage
Cooking Tips:
- Use toothpicks to secure the opening of the chicken breast after stuffing it with the jambalaya mixture.
- Make sure to cook the chicken until it is fully cooked through to avoid any foodborne illnesses.
- Serve with a side of vegetables or a salad to balance out the flavors of the dish.
