Voodoo Chicken This is a spicy chicken stuffed with chorizo and Pepper Jack cheese. A creole mustard sauce tops this and chorizo-spiced Dirty Rice goes great on the side. Control the spice by adjusting the cayenne pepper in the rub. For more spice, add some sliced jalapenos to the stuffing! This is fabulous so enjoy! Ingredients: For rub:   ¼ - ½ tsp. cayenne pepper (more if you really want it hot!)   1 tsp. garlic pepper blend   1 tsp. garlic salt   ½ tsp. onion powder   ½ tsp. paprika   ¼ tsp. thyme For chicken stuffing: ¼ lb. chorizo, a spicy Mexican sausage - or any good, spicy sausage   4 oz. Pepper Jack cheese, sliced into 4 pieces   sliced jalapenos (optional - for heat!) For Creole mustard sauce:   ¼ cup yellow onion, chopped   1 tbl butter   2 cloves garlic, finely chopped   1 tbl flour   1 cup chicken broth   1 pint cream   3 tbl. creole-style mustard   4 boneless, skinless chicken breasts, finely diced   2 tbl. olive oil Instructions: Combine ingredients for Spicy Rub and blend together. Heat chorizo thoroughly in a skillet. Remove chorizo from skillet before stuffing into chicken. Drain chorizo. Rinse and pat dry the chicken breasts. Between two sheets of waxed paper, pound each chicken breast to ½ inch thick. Be careful not to put holes within the chicken meat because the chicken breast is rolled around the filling. On one end of each chicken breast place an equal portion of chorizo. Please cheese slice on chorizo. In "Chicken Cordon Bleu" fashion, roll the chicken breast around the filling. This is most easily done by pulling the chicken nearest the filling over the filling. Then carefully roll the two sides of the breast over the first folded piece of chicken. Finally, continue to roll the chicken breast around the filling, sealing in the filling. Rub the chicken breast with the spice mixture. Heat olive oil in another skillet with medium-high heat. Add chicken breasts and cook each side approximately 1 minute (a total of four sides per chicken if you roll the breast each minute. Remove chicken. Arrange chicken breasts in a baking dish and finish cooking in a 350º oven for 25 minutes. In the skillet, add the onion and butter over medium heat and cook 2-3 minutes, until translucent. Add garlic and cook another 2-3 minutes. Stir in the flour. Add the chicken broth and stir. Cook 2-3 minutes longer. Add the cream and cook approximately 5 minutes to thicken the sauce. Stir in the creole mustard. To serve, arrange a chicken breast on each plate with a side of dirty rice. Spoon the creole mustard sauce over each chicken breast. This is going to be great! Enjoy! Serves: 4 Return to Poultry Entrees Index
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