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Cajun Chicken without ribs cilantro parmigiano

Found 9 recipes

DIFFICULTY LEVEL

Cajun Chicken Florentine

4 boneless skinless chicken breasts 6 tablespoons cajun seasoning (I use Schilling) 1 (10 ounce) package chopped spinach (thawed and drained) 2 tablespoons[...]

Source: food.com
Cajun Chicken Stuffed With Pepper Jack Cheese &[...]

1 lb chicken breast , boneless and skinless 4 ounces monterey jack pepper cheese , shredded (you can use up to 6 oz) 1 cup frozen spinach , thawed and drained[...]

Source: food.com

Cajun Chicken with Pepper Jack Cheese Stuffings[...]

1 lb boneless, skinless chicken breasts 4 oz pepper jack cheese, shredded (you can use up to 6 oz) 1 c frozen spinach, thawed and drained (you can also use[...]

Source: cookeatshare.com
Cajun Chicken Sausage, Peppers and Onions

8 chicken sausage, sliced on the diagonal (your choice) 1 (28 ounce) can tomato sauce 2 large sweet yellow onions, chopped 2 cups baby spinach leaves, whole 4[...]

Source: food.com
V8 Cajun Chicken Fettuccine

2 tablespoons all-purpose flour 2 cups v 8 juice (regular or low-sodium) 1 teaspoon cajun seasoning 2 tablespoons vegetable oil 4 chicken breast halves ,[...]

Source: food.com
Cajun Chicken Sausage, Peppers and Onions

8 chicken sausages, sliced on the diagonal (your choice) 1 (28 ounce) can tomato sauce 2 large sweet yellow onions, chopped 2 cups baby spinach leaves, whole[...]

Source: food.com
V8 Cajun Chicken Fettuccine

2 tablespoons all-purpose flour 2 cups v 8 juice (regular or low-sodium) 1 teaspoon cajun seasoning 2 tablespoons vegetable oil 4 chicken breast halves ,[...]

Source: food.com
Cajun Chicken Stuffed With Pepper Jack Cheese &[...]

1 lb chicken breast , boneless and skinless 4 ounces monterey jack pepper cheese , shredded (you can use up to 6 oz) 1 cup frozen spinach , thawed and drained[...]

Source: food.com
Cajun Chicken Florentine

4 boneless skinless chicken breasts 6 tablespoons cajun seasoning (I use Schilling) 1 (10 ounce) package chopped spinach (thawed and drained) 2 tablespoons[...]

Source: food.com

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