Cajun French: le poulet farci (lu poo-lā far-see) – baked chicken
We are always searching for new and different ideas for cooking. Having huge chicken breast, about 1# each, stuffing sounded like a great way to fix them. Searching the frig, we found Brie and spinach, add pine nuts and cranberries and the stuffing was taking shape. The outcome was excellent especially the sauce made with stuffing liquid.
Mais C’est Bon!
Enjoy!!
Ingredients
2 – 1# chicken breast (skinless & boneless)
4 oz Brie Cheese, cut in cubes
1 small onion, minced
2 garlic cloves, minced
6 oz fresh spinach, chopped
½ cup dried cranberries
½ cup pine nuts
½ tsp thyme leaves, dried
2 tsp olive oil
Salt & pepper to taste
Cajun Seasoning
Make a pocket in each chicken breast, set aside
Heat oil in skillet, add onions & garlic cooking until translucent
Add thyme leaves, mix
Add spinach and wilt
Pour mixture into bowl
Add Brie, pine nuts & cranberries
Mix until Brie melts
Season to taste with salt & pepper
Split mixture in half
Stuff each chicken pocket with mixture, reserving liquid (put as little liquid as possible in pocket)
Season outside of chicken with Cajun seasoning
Add olive oil to skillet and place chicken in skillet
Cover and cook for six minutes
Turn chicken, season with Cajun seasoning, cover and cook another six minutes
Internal of 165 is considered safely cooked
Remove chicken, place on platter and cover
To skillet add liquid from stuffing mixture and cook down for sauce
Plate chicken and spoon sauce over top.
Enjoy!
Plated
