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Boudin & Pepper Jack Stuffed Chicken Breasts
Large boneless chicken breasts
Cajun Seasoning (i.e C’Mon Man or Tony Chachere’s)
Boudin, removed from casing
Pepper Jack Cheese slices, broken into pieces
(I use two links of boudin for every three breasts, and one slice of cheese per breast.)
Cup and a half of chicken stock
Cut a horizontal slit in each of the chicken breast to create pockets for stuffing. Insert cheese and a generous amount of boudin (removed from casing) into each pocket. If you've used too much for the pocket to close, secure it with a toothpick to keep the goodies from pouring out.
Brown the stuffed breasts on each side in a heavy oven-safe skillet (I like cast iron). Once browned, cover with aluminum foil and transfer to a 375 degree oven. Cook for about 35-45 minutes (depending on how big your breasts are. Ha!) and then uncover and continue cooking until a thermometer inserted into the thickest part of the breast registers 165 degrees. If needed, you can turn your oven to “broil” for last few minutes to get the breasts good and brown.
Remove the breasts to a plate and keep warm while you make your sauce.
To make the sauce, return the skillet to the stove top. You should have a good bit of drippings accumulated in the skillet. To them, add one cup of chicken stock and your slurry made from mixing a half cup of chicken stock with one tablespoon of corn starch. Just pour it in and scrape the bottom with a wooden spoon. Bring it to a boil so that the sauce will thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water.
After chicken has rested for 5-10 minutes, slice it, plate it, and top each piece with a little gravy.
Great sides for this are simple new potatoes in white gravy and a simple salad.
Tonnere mes chiens c’est bon!
Hope you enjoy!
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