“Tee, what’s for Sunday dinner?”
That’s what PawPaw asks every week.
I’m Tina, Certified Aromatherapist since 2013. In Pearl River, I’m NanaTee. And in my house, Sunday means two things: church and something stuffed with boudin.
This Boudin Stuffed Chicken is it.
Chicken breast pounded thin, rolled around hot boudin, breaded crispy, and baked until it’s juicy inside.
Pawpaw said “This is better than restaurant.” I said “It’s better because it’s home.”
Our neighbor brought her church friends and they cleaned the plate.
WHY THIS RECIPE WORKS
1. **No frying** - Baked crispy in the oven. Less mess.
2. **Make-ahead** - Stuff them in the morning, bake at 5pm
3. **Feeds a crowd** - Looks fancy, costs less than $5 a plate
4. **Pure Cajun** - Tony’s + boudin + Creole mustard = Pearl River on a plate
Jennie came over and asked for the recipe. I said “Come to my kitchen.”
NANATEE’S CAJUN KITCHEN KIT
You can make this with any tools. But these 5 make it 10x easier and 100x cleaner.
I put everything I use in one place. Click once. Get it all.
Shop NanaTee’s Boudin Trail Kitchen Kit → [Linked HERE]
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THE 5 TOOLS THAT MAKE IT PERFECT
1. LODGE 6.5 INCH CAST IRON SKILLET
Why it’s NanaTee approved: I use this to brown the chicken before baking. Cast iron = crispy crust every time.
NanaTee’s Rule: Oven to stovetop to table. No extra dishes.
Shop NanaTee’s Boudin Trail Kitchen Kit → [Linked HERE]
2. GORILLA GRIP MEAT MALLET
Why it’s NanaTee approved: This is the secret. Pound the chicken thin so it rolls perfect and cooks even.
NanaTee’s Rule: Thin chicken = no raw middle. Don’t skip it.
Shop NanaTee’s Boudin Trail Kitchen Kit → [Linked HERE]
3. ROTTAY BAKING SHEET WITH WIRE RACK
Why it’s NanaTee approved: Bake the chicken ON the rack. Air circulates and the bottom stays crispy, not soggy.
NanaTee’s Rule: Rack in the pan = restaurant crisp at home.
Shop NanaTee’s Boudin Trail Kitchen Kit → [Linked HERE]
4. TONY CHACHERE’S CREOLE SEASONING 2-PACK
Why it’s NanaTee approved: If it’s not seasoned, it’s not Cajun. Tony’s goes in the boudin AND on the chicken.
NanaTee’s Rule: “Great on everything” means everything.
Shop NanaTee’s Boudin Trail Kitchen Kit → [Linked HERE]
5. ZATARAIN’S CREOLE MUSTARD
Why it’s NanaTee approved: Mix this in your breading or make a dipping sauce. That tang cuts the richness.
NanaTee’s Rule: Don’t use yellow mustard. This is the real Pearl River flavor.
Shop NanaTee’s Boudin Trail Kitchen Kit → [Linked HERE]
Get all 5 in one cart → [Linked HERE]
BOUDIN STUFFED CHICKEN RECIPE
Makes: 4 servings | Prep: 20 min | Cook: 35 min
Ingredients:
- 4 large boneless chicken breasts
- 1 lb boudin, casings removed
- 1 cup breadcrumbs or panko
- 2 eggs, beaten
- 2 Tbsp Zatarain’s Creole Mustard
- 2 Tbsp Tony Chachere’s Creole Seasoning
- 1/2 bell pepper, finely diced
- 2 green onions, sliced
- Salt, pepper
Instructions:
1. **Pound it** - Place chicken between plastic wrap. Use meat mallet. Pound to 1/4 inch thick.
2. **Season it** - Sprinkle both sides with Tony’s.
3. **Stuff it** - Spread 1/4 lb boudin down center. Add bell pepper + green onions. Roll tight. Secure with toothpicks.
4. **Bread it** - Mix breadcrumbs, 1 Tbsp Tony’s, and 1 Tbsp Creole mustard. Dip chicken in egg, then in crumbs.
5. **Sear it** - Heat Lodge cast iron on medium. Brown each roll 2 minutes per side.
6. **Bake it** - Place on wire rack over baking sheet. Bake at 375°F for 30-35 min until 165°F inside.
7. **Rest + Slice** - Let rest 5 min. Slice and serve with mashed potatoes.
NANATEE’S GRAVY TIP
Use the drippings from the cast iron. Add 1 Tbsp flour + 1 cup chicken broth + 1 tsp Creole mustard. Whisk. Pour over.
NANATEE’S “DON’T MESS IT UP” WARNING
I’ve had ladies tell me “Mine fell apart.”
Here’s why:
**Didn’t pound chicken** | Too thick, raw inside | **Use meat mallet** to 1/4 inch |
**Baked on sheet pan** | Soggy bottom | **Use wire rack** for air flow |
**No seasoning** | Tastes bland | **Tony’s in EVERY layer** |
Save yourself the trouble. Shop NanaTee’s Boudin Trail Kitchen Kit → [Linked HERE]
FREEBIE: NANATEE’S CAJUN SUNDAY SIDES
Want my 3 side dishes that go with this? Mashed potatoes, asparagus, and corn maque choux.
Comment “CAJUN SUNDAY” below and I’ll DM you the recipes.
YOUR TURN
Team Baked or Team Fried?
Team Extra Gravy or Team Dry?
Drop it below. I’m taking votes for next Sunday.
With love, a hot cast iron, and boudin on my fingers,
NanaTee
P.S. Make double and freeze them. Bake from frozen for 45 min. Sunday dinner done.
P.P.S. Pin this recipe. Every Cajun kitchen needs Tony’s and a meat mallet.
Important Note:
Cook chicken to 165°F internal temperature.
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