An easy Cajun stuffed chicken dish that is an efficient way of using chicken breasts, as well as being a tasty low carb and gluten-free meal. It looks good sliced too!
A rolled-out chicken breast could not be simpler and is a dish that makes you think why haven’t I done this before! Whereas some rolled stuffed chicken dishes will have a filling, here Cajun spices with butter are used to flavor the chicken throughout.
It also means that there will be no filling oozing out as you bake it but it is still a moist and tender chicken. It is now currently the Chief Taster’s frequent request and I’m making this on a weekly basis now.
This chicken recipe is a great way to stretch out a couple of chicken breasts. I can make this last for a couple of days with the Chief Taster which helps the household budget. He will have one half sliced for dinner, then the next day, the remaining breast is sliced cold and served with a salad or used as a sandwich filling (homemade low carb rolls naturally!). Sometimes in a wrap as that seems to be his favorite.
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Ingredients
Just 3 ingredients make this easy chicken dish.
- Chicken breasts - boneless and skinless chicken breasts. Chicken cutlets can be used too.
- Cajun spice mix - we use our own homemade Cajun seasoning mix
- Butter - use a good quality unsalted butter.
How to make Cajun Stuffed Chicken Breast Roll
Flatten chicken breast with rolling pin.
Cover chicken breasts with butter and Cajun seasoning.
Roll up the chicken breast and place in a baking dish.
Cook and baste occasionally. Rest before carving.
Recipe Tips
Serve this with a side of our creamy Cajun Alfredo sauce.
How to Flatten Chicken Breast
Cutting the chicken breast to flatten them is called butterfly. It’s basically cutting and opening the chicken breast so it looks like a butterfly. Whoever came up with that term should post photos of their butterflies in their garden as no butterfly in my garden looks anything like a cut up chicken breast!
Sometimes supermarkets sell flattened chicken breasts or chicken cutlets but personally you will get a larger piece of chicken for your money by purchasing a boneless breast and flattening it yourself.
To flatten a chicken breast, you can follow these steps:
- Start with a boneless, skinless chicken breast. Place it on a clean cutting board.
- Use a sharp knife to remove any excess fat or connective tissue from the chicken breast.
- Optionally, you can cover the chicken breast with plastic wrap or place it in a resealable plastic bag. This will help prevent any splatter or mess while pounding.
- Take a meat mallet or a rolling pin and gently pound the chicken breast. Start from the thickest part and work your way outwards. Apply even pressure to flatten the chicken breast.
- Continue pounding until the chicken breast is uniformly flattened to your desired thickness. Aim for an even thickness throughout to ensure even cooking.
- If using plastic wrap, you can remove it after pounding the chicken breast.
Now your chicken breast is flattened and ready to be cooked. This method helps to tenderize the meat and promotes even cooking. Remember to practice caution while pounding to avoid tearing the meat or creating holes in the chicken breast.
Storage
Keep any leftovers in the fridge in an air tight container. It should last up to 3 days and can be enjoyed reheated or served cold.
OTHER KETO CHICKEN DISHES TO ENJOY:
Cajun spiced stuffed chicken breast
Ingredients
- 2 Chicken breasts boneless
- 2 tablespoons butter unsalted
- 3 tablespoons Cajun Spice Mix (details below)
Cajun Spice Mix:
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- ½ teaspoon basil dried
Instructions
- Mix the spices together in a bowl and store in a jar or air tight container.
- Preheat the oven to 180C/375F degrees
- Place a piece of Clingfilm on a sturdy chopping board.
- Lay a chicken breast on the cutting board with the “top” side down.
- Slice into the folds of the chicken breast to open it out. You are almost cutting it in half.
- Place another piece of Clingfilm over the chicken breast.
- Reach for a rolling pin or mallet and gently pound the chicken until it is about 5cm thick. You could go thinner if you wish.
- Repeat for both chicken breasts.
- Lay one chicken breast on a piece of Clingfilm and dot a third of the butter over it.
- Sprinkle one tablespoon of the Cajun spices over the breast.
- Lay the other chicken breast on top and repeat.
- Using the edge of the Clingfilm alongside the smallest edge of the chicken (what I would call the bottom edge of the flattened chicken), gently, but firmly roll the chicken like a Swiss Roll.
- Smother the remaining butter on the top and sprinkle a tablespoon of Cajun spice over it.
- Bake in the oven for 45 minutes, occasionally basting.
- Once the chicken is cooked through, remove from the oven and let sit for 10 minutes before carving.
- Slice, eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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