Garlic Jalapeño Stuffed Chicken with Crispy Seasoned Potato Wedges and Cajun Butter Sauce

Ingredients

• 2 chicken breasts
• salt (to taste)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika powder
• 1 tbsp Cajun seasoning
• 2 tbsp butter
• 2 tbsp oil
• 8 oz cream cheese
• 7 cloves fresh garlic (pasted; source gives 6–8 cloves)
• 2 jalapeños (chopped; source gives 1–3, adjust to taste)
• salt (to taste)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tbsp fresh parsley (freshly chopped)
• 3 tbsp butter (for the Cajun butter sauce)
• 1 tbsp garlic powder (for the Cajun butter sauce)
• 1 tbsp onion powder (for the Cajun butter sauce)
• 1 tbsp Cajun seasoning (for the Cajun butter sauce)
• 1 tsp paprika powder (for the Cajun butter sauce)
• salt (to taste)
• 1 cup unsweetened heavy whipping cream
• 3 large Russet potatoes
• salt (to taste)
• 1 tsp garlic powder (for the potato wedges)
• 1 tsp onion powder (for the potato wedges)
• 1 tsp Cajun seasoning (for the potato wedges)
• 1 tsp Italian seasoning (for the potato wedges)
• 1 tbsp cornstarch (for the potato wedges)
• 3 tbsp oil (for the potato wedges)

Steps

1. 1

   Clean and pat the chicken breasts dry. Make a slit in the side of each breast to create a pocket without cutting all the way through.

2. 2

   Season the chicken breasts with salt, garlic powder, onion powder, paprika powder, and Cajun seasoning.

3. 3

   Combine the cream cheese, chopped jalapeños, pasted garlic, salt, black pepper, garlic powder, and onion powder. Mix well, then mix in the freshly chopped parsley.

4. 4

   Stuff each chicken breast pocket with the cream cheese filling.

5. 5

   Preheat the oven to 400°F (200°C).

6. 6

   Heat the oil in a stainless-steel pan over medium-high heat.

7. 7

   Place the stuffed chicken breasts in the hot pan and sear for 2 minutes per side.

8. 8

   Add the butter to the pan.

9. 9

   Transfer the pan to the preheated oven and cook for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Do not overcook the chicken.

10. 10

    For the Cajun butter sauce, melt the butter.

11. 11

    Add the garlic powder, onion powder, Cajun seasoning, paprika powder, and salt to the melted butter. Stir to combine.

12. 12

    Stir in the unsweetened heavy whipping cream and cook for 2–3 minutes, or until the sauce thickens.

13. 13

    For the potato wedges, cut the Russet potatoes into wedges.

14. 14

    Mix the potato wedges with salt, garlic powder, onion powder, Cajun seasoning, Italian seasoning, oil, and cornstarch until evenly coated.

15. 15

    Air-fry the seasoned potato wedges at 400°F (200°C) for 20 minutes, flipping them halfway through cooking.

Notes

The source does not specify whether the chicken and potato wedges are cooked simultaneously. Adjust the jalapeño quantity to taste. Leftover Cajun butter sauce can be used as a dip. Serve with steamed vegetables or a salad.

Nutrition per serving

• main
• chicken
• stuffed chicken
• air-fried
• spicy
• comfort food
• family dinner