Recently I came into a stash of Cajun boudin from southwest Louisiana – specifically boudin blanc made from pork and rice, as opposed to boudin noir, the traditional blood sausage. This dish has quickly become a favorite to serve family and friends.
4 (6-ounce) chicken breast halves
1 cup cooked pork and rice boudin filling
1 tablespoon dehydrated minced onion
1 tablespoon plus ½ cup minced red bell pepper
1 teaspoon minced garlic
1 teaspoon minced parsley
Creole seasoning
1 cup all-purpose flour
1 large egg
1 tablespoon water
¼ cup extra-virgin olive oil
1 tablespoon butter
½ cup finely chopped shallot
¼ cup dry white wine
2 cups chicken broth
Caramelized green beans
Minced parsley for garnish
Preheat the oven to 350 degrees. On a cutting board, using a sharp knife, cut a deep horizontal pocket into the thick side of each chicken breast. Be careful not to cut through to the other side. Wash your hands. Mix the boudin filling with onion, 1 tablespoon red bell pepper, garlic and parsley, then stuff this into the pocket you just cut. Lightly sprinkle with Creole seasoning.
In a large bowl, mix the flour with Creole seasoning. Beat the egg with the water in another bowl. Lightly dust the stuffed chicken breasts with the flour. Shake off excess, coat with the egg wash and lightly dust with flour again. Heat the oil and butter in a large oven-proof skillet. Add the stuffed breasts and sear until golden brown, 2-3 per side. Set the pan in the oven and finish cooking the chicken, about 10 minutes. Remove from the oven and transfer breasts to a platter.
Set the pan over medium-high heat and add the shallot and remaining bell pepper, briefly caramelizing. Stir in the thyme, then add the wine and chicken broth. Cook over high heat until syrupy and reduced by about ½, 6-8 minutes. Position each stuffed chicken breast atop green beans. Spoon pan sauce over the top. Garnish with chopped parsley. Serves 4.
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