I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat. The filling is super-simple, just a few diced and sliced vegetables and a bit of cheese. The stuffed chicken is seasoned with Cajun seasoning, browned quickly on the stovetop, then transferred to the oven to finish cooking. Done and yum!
I prefer to use my own Cajun seasoning in this and other recipes. I grind it myself so I get the consistency that I want. For this dish I ground the seasoning very fine.
Also try my Cajun shrimp-stuffed poblano peppers and my Cajun chicken pasta.
Cajun Stuffed Chicken Breast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
- 4 large chicken breasts boneless and skinless, sliced in half horizontally then pounded out to 1/4" thickness
- 1 tablespoon oil
- 1/2 cup shredded pepper jack cheese divided
- 4 ounces mushrooms sliced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/4 sweet onion diced
- 4 teaspoons or more, to taste Cajun seasoning
- 4 tablespoons butter divided
Preheat oven to 400 F.
Spray a 9" x 13" baking dish with non-stick spray.
Heat oil in large skillet.
Divide half of the cheese between the chicken breasts, placing in the middle as you would prepare a burrito.
Divide mushrooms, peppers and onions between the breasts in the same fashion.
Top with the remaining cheese.
Roll chicken up and secure with toothpicks. Try to push the toothpicks in far enough that they barely stick out.
Season outsides of rolled up chicken with the Cajun seasoning.
Working in batches, brown the chicken on all sides in the skillet. Remove to the baking dish, seam side up.
Top each breast with a tablespoon of the butter then transfer baking dish to the oven and bake for 20-30 minutes or until the chicken is done.
Remove toothpicks, slice and serve.
I have been loving making jerky. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This Cajun ground beef jerky made on the Nesco Snackmaster Pro has a nice mellow spicy flavor that is definitely not overwhelming. The meat has the perfect ‘bite’, just a little tug.
The Cajun flavoring from Eastman Outdoors has a bit different flavor than the version from AC Leggs. I love them both. This one has a stronger Cajun flavor, but is less spicy than the one from AC Leggs.
Make sure you rotate your trays every 2 hours or so when you make Cajun ground beef jerky. The bottom trays in the Nesco Snackmaster Pro will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.
Try these other great jerky flavors from Eastman Outdoors: spicy jalapeno, whiskey pepper, mesquite, sweet habanero, and hickory.
Check out my guide to using the Nesco Snackmaster Pro
. You will be making fantastic jerky at home in no time at all!
Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 /2 pound
- 1 pound lean ground beef
- 1 heaping tablespoon Eastman Outdoors Cajun Jerky Seasoning see my note below
- 1 teaspoon curing salt Comes with the seasoning. Optional if you're going to refrigerate the finished product
- 1/4 cup water
Place beef in a resealable bag or container.
In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really a personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
Let cool before storing in an airtight container.
NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
Don’t be fooled by the lightly charred chicken exterior. Inside is fantastically moist, tender, flavor-packed chicken. Just like you always get when you cook Cajun marinated chicken on the Char-Broil Big Easy. Ready in less than an hour it’s perfect sliced. Perfect cubed over salads. Perfect picked up and devoured.
I used the regular ole basket that comes with the Big Easy. You can fit 4 decent-sized chicken breasts in the basket, but you might have to stand them on end. That’s fine. Just don’t let them touch too much or they won’t cook evenly.
The marinate is just a tad bit spicy, but even the most heat-fearing folk will like it. For something a bit more mellow, give my Big Easy Montreal chicken a try.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Cajun Marinated Chicken on the Char-Broil Big Easy
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 2 servings
- 2 large chicken breasts skin removed
For the marinade
- 1 tablespoon ketchup
- 1/3 cup vegetable oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 heaping tablespoon Cajun seasoning
- Pinch of salt
Place the chicken into a re-sealable bag or container.
Whisk together the remaining ingredients and add to the bag.
Seal and toss gently to coat.
Refrigerate for 3 hours, turning occasionally.
Fire up your Big Easy.
Remove the chicken from the bag and shake off any excess marinade.
Place into the Big Easy basket and lower into the cooker.
Cook until chicken is done, 45 minutes to an hour.