Sunday, September 22, 2013

Boudin Stuffed Chicken Bundles

Foil wrapped package of Cajun goodness.
I was trying to figure out something new to fixed today,  I was hungry and didn't want to go out.  I remembered I had four chicken thighs that were boned and skinned in my refrigerator. I also had a package of Boudin.   You all know how much I love Boudin.

This recipe is very easy, you will need some non-stick aluminum foil, at least I would recommend it.  You're gonna roll these and fold the ends.  You don't want your chicken to stick.


4 chicken thighs or breasts. (Skinned and boned)
1 link of boudin (6 oz)
2 tbs butter
Salt and pepper
Tony Chachere's. 


Pre-heat your oven to 350°, rinse off the four chicken thighs, or breasts, and lay them on a paper plate or cutting board.  Pound them out a little bit using a hammer or a rolling pin.  Sprinkle some salt, pepper, and Cajun Seasoning mix on both sides. Go easy on the salt and Tony's, there's already salt in the Boudin. 

Cut your Boudin link into four equal pieces and peel the casing off. Cut 4 small pads of butter and lay one on the inside of each piece of chicken meat. Place the Boudin section on top of the butter, next gather  the edges of your chicken and roll it up around the boudin.. 

Next, carefully wrap these little bundles in their own little piece of non-stick foil and fold over the ends. Pop them in the oven at 350° for 1 hour and 15 mins. Let them cool a bit before serving.  

I found Boudin at my local Kroger store. 


1 comment:

  1. Sounds good. Every day is the same at our house. "what do you want for supper?" "I don't care, what do you want?"


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