Cajun Stuffed Chicken Breast
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
1 tablespoon Cajun seasoning
4 boneless chicken breasts, butterflied, pounded to a ½-inch thickness, (6–7 ounces)
½ cup bay shrimp
1 egg, lightly beaten
kosher salt and ground black pepper, to taste
In a small bowl, combine the dressing with the Cajun seasoning and brush the chicken evenly with the dressing mixture.
In a small bowl, mix the shrimp and egg. Lay the chicken flat on a clean surface and divide the shrimp mixture evenly down the center of each chicken breast.
Roll each chicken breast and fasten with a toothpick. Arrange the chicken in a baking dish, sprinkle with the salt and pepper, and chill, covered for 1 hour. When the chill time is almost finished, preheat a grill to high heat on one side and medium heat on the other using Kingsford® charcoal.
Grill the chicken over hot coals for 10 minutes then cook for another ten minutes covered over medium coals or indirect heat. Remove the toothpicks from the chicken and serve hot.
For safe meat preparation, reference the USDA website.
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