How to Make Quick Boudin stuffed chicken breast

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, boudin stuffed chicken breast. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Boudin stuffed chicken breast is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Boudin stuffed chicken breast is something that I’ve loved my entire life.

Stuffed Chicken Breasts - Cook n' Share. Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper.

To begin with this particular recipe, we must first prepare a few components. You can have boudin stuffed chicken breast using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Boudin stuffed chicken breast:

1. Take Chicken breasts spilt
2. Make ready Boudin links casin removed
3. Prepare Thick cut bacon (peppered)
4. Get Your favorite cajun rub. (Slap you mamas is my favorite)
5. Get 1/4 cup Brown sugar

Chicken dinners can get real boring, real fast. Next time you cook up a chicken breast, try stuffing it with your favorite flavors — caprese, fajita, Greek, and more. We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants. Boudin sausage consists of pork, chicken livers, vegetables, cajun seasonings, and rice.

Instructions to make Boudin stuffed chicken breast:

1. In a big bowl mix brown sugar and how ever much spice you like of cajun rub. Toss in bacon strips usually 2 strips per breast. Toss to coat bacon. Set a side
2. Split chicken breast without cutting the sides completely so it forms a pocket. Stuff with boudin you removed from casin. Dust the chicken with the cajun rub.
3. Wrap the bacon strips around chicken. You can secure it with a cut skewer or wrap with butcher twine.
4. Put in shallow oven dish and cook at 350 until internal temp is safe. Last 10 minutes of the cook sprinkle more sugar mix over the chicken. It will caramelize. Becareful not to let it burn.

We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants. Boudin sausage consists of pork, chicken livers, vegetables, cajun seasonings, and rice. All ingredients combined together and stuffed in a pork casing. Boudin (also spelled boudain), if you're not familiar with it, is a sausage that's stuffed with pork, liver, rice, and a host of aromatics and spices. The basic recipe for boudin is a mix of finely diced cooked pork, chicken or pig's liver, rice, bell pepper, celery, green onions, parsley and cayenne.

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