Preheat oven to 400\u00b0. In small bowl, blend mayonnaise and Cajun seasoning. Coat chicken with mayonnaise mixture, then with bread crumbs. On baking sheet, arrange chicken. Bake chicken 20 minutes or until chicken is golden brown and thoroughly cooked.
Preheat oven to 375\u00b0F.
In a small mixing bowl, mix thyme, garlic powder, cajun seasoning, onion powder, black pepper, and bread crumbs.
In a separate bowl, beat one egg.
Spray a 13\"x9\" baking dish with a nonstick coating.
Dip chicken breasts in beaten egg and then in bread crumb/seasoning mixture to coat.
Arrange in baking dish leaving a small gap between each chicken breast.
Bake on the middle oven rack for 25-30 minutes, turning once (optional - I never do).
Cook pasta until all dente.
Melt butter; add onion and garlic; cook 1 minute; add Cajun seasoning and cook 1 minute.
Stir in tomatoes and simmer, uncovered, until reduced by half; add cream and simmer until reduced by half; add drained pasta; season with salt and pepper to taste.
To prepare Cajun chicken topping for pasta: brush chicken breasts lightly with oil, then generously season with Cajun seasoning mix; grilled until cooked, then slice and arrange on top of pasta.
Put chicken breast in a Pyrex baking dish sprayed with non-stick spray.
Sprinkle chicken breast with spice mix on both sides to desired spiciness.
cut butter into small pieces and top chicken with butter.
Cover dish with foil paper.
Bake at 350 for about 50 minutes (start checking it after about 45 minutes to know what's right for you oven) or to a temperature of about 170\u00b0.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Add Cajun Seasoning to a medium sized bowl.
Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
In a large skillet over medium heat, saute chik'n pieces in butter until heated through, about 2-3 minutes.
Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
Pour over hot pasta and toss,with Parmesan cheese.
1. Marinate chicken wings in Italian dressing for
Light Brown Cajun Roux: In a black iron
Cajun seasoning mixture ingredients. Just mix
he flour, Cajun seasoning mix and paprika. Season the chicken pieces with
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
Sprinkle Cajun spice evenly on each chicken breast.
Place chicken breasts in vegetable
50 degrees.
Flatten the chicken to 1/4-inch thickness
Dip chicken first in butter on both sides, then in cajun seasoning. Set
Combine vinegar, lemon juice, margarine and salt in saucepan. Heat mixture, stirring occasionally, until it boils.
Use for basting.
Grill chicken breasts over medium hot coals for approximately 10 to 12 minutes.
Baste frequently and turn chicken every 2 to 3 minutes while grilling.
Sprinkle generously with Cajun seasoning for the last 2 minutes of cooking.
Excellent served with broccoli and baked potatoes.
Place the chicken between 2 sheets of plastic
nd 1/2 tsp of Cajun seasoning.
Place them in
In a bowl combine chicken, oil and Cajun spice. Mix well to coat
Coat the chicken in the Cajun seasoning and throw everything in the crock pot on low for 4-5 hours. (I find it best to heat the cream cheese in the microwave for 30 seconds and then mix the soups with the cream cheese).
Add the Parmesan cheese an hour before serving. Linguini noodles are my favorite pasta to use with this dish, but any pasta will do. Hope you enjoy as much as we do!