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|1||Place breasts between two pieces of plastic wrap. Pound out chicken to about 1/4” thick using a meat mallet, set aside. Heat oil over medium heat in a large skillet. When the oil just starts to smoke add mushrooms, peppers & onion. Sauté until tender, about 4-5 minutes. Remove from heat and set aside.|
|2||Preheat oven to 375 degrees. Lightly grease the bottom of a large baking dish with a little oil. For each chicken breast, place in the center 1/4 of the vegetable mixture, then top with 3 Tbsp. of cheese. Roll each breast, tucking in the ends to keep all the goodness inside, then use the toothpicks to skewer the edges together. Place in baking dish, skewered side down & liberally sprinkle each roulade with cajun seasoning, if 2 Tbsp. is not enough use a little more. Place in oven & bake until an instant-read thermometer inserted into the thickest part of the roulades registers 165°, about 25-30. Remove toothpicks, serve & enjoy!|
|3||You can buy a pre-mixed cajun seasoning or make your own. 4 1/2 Tbsp. Kosher Salt. 2 Tbsp. each Paprika, Chili Powder & Ground Fennel. 1 Tbsp. each Black Pepper, Granulated Garlic & Granulated Onion. 1 1/2 tsp. Cayenne, Dried Oregano, Dried Basil, Dried Thyme & Dried Parsley. Whisk all ingredients together until well combined. Makes about 1 cup.|