Time: 35 min.
Complexity: easily
Servings: 4

Chicken breasts are rubbed with Cajun seasoning and then stuffed, similar to the popular Hasselback potato. To achieve this, deep crosswise slits are made in each breast, which are then filled with thin slices of andouille sausage, strips of bell pepper, and onion rings. There's about one slice of each ingredient per slit, so slice very thinly to ensure everything fits. After baking in the oven, the result is a delicious and festive dish. Serve with side dishes as a main course or as an appetizer.

Ingredients:

• 4 skinless, boneless chicken breasts (about 200g each)
• 2 tablespoons of vegetable oil
• 1 tsp. Cajun seasoning
• 1 andouille sausage (100g), thinly sliced ​​diagonally
• Half a small green bell pepper, thinly sliced
• 1/4 small onion, thinly sliced
• Chopped parsley, for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, andouille sausage, Cajun seasoning

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Preparation:

Step 1
• Preheat oven to 230°C and line a baking sheet with foil.
Step 2
• Make 5 crosswise slits in the top of each chicken breast, cutting down about three-quarters of the way through the breast. Rub the entire surface of the chicken with 1 tablespoon of vegetable oil, then Cajun seasoning, rubbing thoroughly into all crevices; season with salt and pepper. Arrange the breasts on the prepared baking sheet.
Step 3
• Mix andouille sausage, pepper, and onion with the remaining 1 tablespoon of vegetable oil. Stuff the mixture into all the slits on each chicken breast.
Step 4
• Bake the chicken in the oven until cooked through, about 15 minutes. Sprinkle with parsley.

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