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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Active:: 20 min

Yield:: 4 servings

Level:: Easy

Ingredients

4 skinless, boneless chicken breasts (about 8 ounces each)
2 tablespoons vegetable oil
1 teaspoon Cajun seasoning
Kosher salt and freshly ground pepper
1 3-ounce link andouille sausage, thinly sliced on an angle
1/2 small green bell pepper, thinly sliced
1/4 small onion, thinly sliced
Chopped fresh parsley, for topping

Directions

Preheat the oven to 450 degrees F and line a baking sheet with foil. Make 5 crosswise slits in the top of each chicken breast with a paring knife, cutting about three-quarters of the way through. Rub the chicken all over with 1 tablespoon vegetable oil, then rub with the Cajun seasoning, making sure to season inside the slits; season lightly with salt and pepper. Arrange on the prepared baking sheet.

Toss the sausage, bell pepper and onion with the remaining 1 tablespoon vegetable oil. Stuff the mixture into the slits on each chicken breast. Roast the chicken until it is just cooked through, about 15 minutes. Top with parsley.

Photograph by Ryan Dausch

My Private Notes

Name: Hasselback Cajun Chicken
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breasts (about 8 ounces each); 2 tablespoons vegetable oil; 1 teaspoon Cajun seasoning; Kosher salt and freshly ground pepper; 1 3-ounce link andouille sausage, thinly sliced on an angle; 1/2 small green bell pepper, thinly sliced; 1/4 small onion, thinly sliced; Chopped fresh parsley, for topping