Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThis truly indulgent chicken dinner is also filled with healthy greens and amazing flavors! Creole For The Soul cooked up this Spinach and Cheese Stuffed Chicken and our mouths were watering thanks to the cheesy and Creole seasoned goodness.
Ingredients
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4 Boneless, Skinless Chicken Breasts
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Tony’s Original Creole Seasoning, to Taste
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3/4 Cup Sharp Cheddar Cheese, Shredded
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1 1/2 Cups Baby Spinach Leaves, Chopped
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2 Tablespoons Mayonnaise
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2 Tablespoons Olive Oil
- Clear
Directions
- Preheat oven to 425°F.
- Gently pound the chicken breasts to about 1-inch thickness.
- Create a pocket in your chickens by slicing into one side of the breasts from top to bottom. Be careful not to cut all the way through.
- Season chicken breasts inside and out with Tony’s Original Creole Seasoning.
- Stuff chopped spinach into each chicken.
- In a bowl, combine cheddar cheese and mayonnaise and use a spoon to stuff mixture into each chicken.
- Add olive oil to a cast iron skillet over medium heat. Once heated, sear chicken breasts on each side for 4 minutes per side, until browned.
- Transfer skillet to oven and allow chicken to cook through for 10-15 minutes.
- Remove chicken from oven and let stand for 3 minutes before serving.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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