Bleu cheese gives real tang to sausage and mushroom stuffed chicken breasts seasoned with Cajun spices. Be sure to use andouille sausage and crimini mushrooms for the best flavor.
INGREDIENTS (for 3 servings):
- 1/2 pound smoked sausage, sliced thinly
- 1/2 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
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.
Preheat oven to 375 degrees F (190 degrees C).
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.
Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.