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!

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

553 calories; 36.5 g total fat; 123 mg cholesterol; 1914 mg sodium. 7.5 g carbohydrates; 47.7 g protein; Full Nutrition

Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2003
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 enjoy it... Mess with it make it your own thing - I hope you like it. Read More
(48)

Most helpful critical review

Rating: 2 stars
04/13/2009
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! Read More
(5)
141 Ratings
  • 5 star values: 102
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
03/18/2003
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 enjoy it... Mess with it make it your own thing - I hope you like it. Read More
(48)
Rating: 5 stars
03/18/2003
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 enjoy it... Mess with it make it your own thing - I hope you like it. Read More
(48)
Rating: 5 stars
12/16/2003
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 sister's not-quite-one-year-old baby. Zatarain's Creole Seasoning has the perfect spice for this recipe and it turned out great even with substituting ranch dressing for bleu cheese a Hillshire Farms smoked beef sausage instead of andouille and plain ol' produce section mushrooms. A very big hit at my house. Cannot recommend highly enough!! Read More
(37)
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Rating: 5 stars
08/25/2005
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 bake it covered and take the foil off for the last 10-15 min just to make the chicken more tender and seal in more juices! It's a great recipe thanks Mike! Read More
(16)
Rating: 5 stars
07/11/2006
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 serve with a wild mushroom risotto and make it as often as I have time. Read More
(13)
Rating: 5 stars
04/24/2003
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 it was delicious. Would also suggest Tony Chachere's Famous Creole Seasoning as the seasoning to sprinkle on the chicken. It's my husband favorite and I have no trouble finding it at major grocery stores. With the entree I served herb and butter wild rice (prepackaged)...made a nice side dish. We're adding this recipe to our list of family favorites! Read More
(12)
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Rating: 4 stars
04/28/2003
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:) Read More
(11)
Rating: 5 stars
08/30/2006
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. Read More
(11)
Rating: 5 stars
03/08/2006
Delicious with easy instructions made me feel like a true gourmet. Read More
(8)
Rating: 5 stars
01/11/2007
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. Read More
(8)
Rating: 2 stars
04/13/2009
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! Read More
(5)