Recipe By LOVERS84
Rating
Published Nov 4th
Prep 5m Cook 55m Additional - Ready In 1h
Servings 3 servings Calories 553.4

Chicken breasts stuffed with a mixture of sausage, mushrooms, onion, garlic and blue cheese dressing; coated with Creole seasoning, seared and baked. These are great with sweet cornbread and your favorite style of rice!

Recipe Ingredients

  • ½ pound smoked sausage, sliced thinly
  • ½ pound fresh button mushrooms
  • 3 tablespoons chopped green onion
  • 1 teaspoon minced garlic
  • 4 tablespoons blue cheese salad dressing, divided
  • 3 skinless, boneless chicken breasts
  • 1 tablespoon Cajun-style seasoning

Cooking Directions

  1. 1 To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
  4. 4 Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts

  • Calories 553.4
  • Carbohydrate 7.5 g
  • Cholesterol 123.4 mg
  • Fat 36.5 g
  • Fiber 1.2 g
  • Protein 47.7 g
  • Saturated Fat 11 g
  • Sodium 1913.8 mg
  • Sugar 3.6 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. This looks good on paper but the end result is just meh. I think it would have been better if the stuffing was a little cheesier or something the sausage stuffing was just a little odd. Oh well it was worth a try!
  2. This is an outstanding chicken recipe. I had some blue cheese crumbles that I had to use up so put them in there as well. Yummy! Thanks for sharing.
  3. Love this stuff! I add some chopped garlic to the mix as well. I sometimes just make the sausage mixture to serve over rice- it SO good! This recipe is in regular rotation in our house; 5 stars just isn't enough.
  4. Good stuff! I do use cremini mushrooms because it's what I tend to have on hand and I use ranch instead of blue cheese. Those are just personal preferences though this is a great recipe. Also I only puree half the stuffing then stuff the breasts and the unpureed mixture goes over the top.I usually - Read more ...
  5. Delicious with easy instructions made me feel like a true gourmet.
  6. This recipe was very delicious! I used Hilshire smoked turkey sauasage and baby portobello mushrooms. I tasted the sauted mixture before adding it to my Magic Bullet for chopping and it was SOOO GOOD!I would eat that over brown rice any day! My whole family loved it! The next time I fix it I will - Read more ...
  7. This recipe is worth about forty-two stars!!! It's super fast & easy prep, nothing to mess around with once it goes in the oven, beautiful and VERY tasty! This would be easy to make for a big crowd, and it would make an impressive presentation without killing yourself over it. Everyone loved it, including my - Read more ...
  8. My husband and I loved this recipe and will make it again. Don't be tempted to add extra blue cheese dressing though it's quite zingy already. Good stuff:)
  9. Wonderful...a delicious combination of our favorite flavors! My husband a Cajun from South Lousiana who has been transplanted to Texas loved it!! I followed the recipe precisely but would add to the instructions that the most of the fat from browning the sausage should be drained off. I used 8 oz. of smoked sausage and - Read more ...
  10. Wanted to add a couple notes to my recipe posted here - you don't have to have andouille sausage, chorizo, chourice, even kielbasa or smoked sausage would work as well, also ranch dressing or sour cream or even butter instead of blue cheese can be substituted - hope any of you that try the recipe - Read more ...
RedCipes