CREOLIZED STUFFED CHICKEN BREAST

CREOLIZED STUFFED CHICKEN BREAST

½ lb. smoked sausage, sliced thinly
½ lb. button mushrooms
3 Tbsp. chopped green onions
1 tsp. minced garlic
4 Tbsp. blue cheese salad dressing, divided
3 skinless, boneless chicken breasts
1 Tbsp. Cajun-style seasoning

To make stuffing: Brown sausage in a large skillet over medium-high heat; once sausage starts to brown, add mushrooms and sauté for 5 minutes, then add green onion and garlic and sauté for another 3 minutes. Remove stuffing mixture from heat, put in food processor and add 1 Tbsp. salad dressing. Process slowly in processor, roughly chopping.

Preheat oven to 375^.

Cut 2-inch slits in sides of chicken breasts and stuff with as much stuffing as breasts will hold. Season both sides of breasts liberally Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13-inch baking dish. Top with leftover stuffing and remaining 3 Tbsp. salad dressing.

Bake at 375^ for 30 minutes or until chicken is cooked through and juices run clear.

Yield: 3 servings.