Ingredients
- Few splashes of vegetable oil
- Cook Shop Creole Seasonings to taste
- 3-4 links of your favorite Smoked Boudin
- String or tooth picks
- 4 large or 6 medium chicken breast fillets (boneless)
Directions
Step 1
Pound the chicken breast with a tenderizer hammer. Lay the meat flat as you will be rolling it up with stuffing after it’s prepared.
Step 2
Season flattened chicken with Cajun Cook Shop Seasonings.
Step 3
Remove Boudin stuffing from casing then put the stuffing mixture on the chicken breast. Roll the chicken and secure with a toothpick or tie with string to hold the chicken breast closed.
Step 4
Heat medium frying pan with vegetable oil. Once hot, add rolled chicken into the pan. Turn until all sides turn brown and the meat runs clear when pricked with a fork. Remove from oil and place on paper towel to drain. Serve warm.
Serves about 6 people.
Note from Chef
I like eating mine with homemade cranberry sauce. Recipe follows. But you can enjoy yours anyway you like. There is no right or wrong way of serving it. It’s just DAMN GOOD!!
Banging Cranberry Sauce
Ingredients
- 2/3 cup sugar
- 1/2 cup orange juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon kosher salt
- One 12-ounce bag cranberries
Directions Ingredients
- Combine the sugar, orange juice, 1/2 cup water, the ginger, cinnamon, salt and cranberries in a medium saucepan. Bring up to a simmer over medium heat and cook for 15 minutes. Let cool completely before serving.
