Do you have any recipes that you just keep coming back to over and over again? This Cajun Chicken is one of those, for me. I probably make Cajun Chicken at least once every 2 weeks. It’s so easy to prepare and the blend of cheese, ham and chicken is irresistible.
There was a restaurant back in Australia which I loved. It is now long gone but when my love and I were first married, we would try to go to the Keg at least once every month. It was my favorite place – mainly because I could order their Cajun Chicken and the most delicious cheese flatbread.
When we moved to America, I was thrilled when I spotted Cajun spice in little spice jars at the supermarket. I knew I had to make my own Cajun Chicken. I’ve never looked back!
The preparation takes only about 5 minutes. Simply place the chicken breasts on a lightly greased tray. Top with a slice of ham, and put some cheese on top. The ham has to be on the bottom or it will dry out. I learnt that the hard way! Sprinkle with cajun spices and you are done! Put it in the oven for about 30-40 minutes and dinner is ready.
As the weather warms up, serve this with a side of salad and you have a delightful, light dinner. On cooler nights, we always have some vegetables to make the meal warm and comforting.
- 4 chicken breasts
- 4 slices medium cheddar cheese
- 4 slices ham
- cajun seasoning to taste
- Preheat the oven to 390° F and lightly grease a baking tray.
- Lay the chicken breasts on the baking tray. Top each chicken breast with a slice of ham and then a slice of cheese.
- Sprinkle the Cajun seasoning on the cheese.
- Bake in the oven for 30-40 minutes or until chicken is cooked thoroughly.
Mel Walsh says
We had this a little while ago. Actually we had Moroccan Chicken. We are not keen on very hot things and the Cajun spice over here is marked on the bottle as HOT! With seconds before the shop shut we found Moroccan Spice which was marked MILD and thought “That’ll do”. I think I under spiced it being a bit unsure and not wanting to overdo it. It was yummy though. We had a friend of Jesse’s over who was gluten and dairy free. It didn’t stop him and Jesse making and eating an entire loaf of glutaginous and dairaginous garlic bread though but I think after that he decided he should stick to his diet. So for him we just did the chicken with spice and wrapped it in Alfoil to keep the moisture in. He was unable to eat the ham as he was intolerant to some of the preservatives. He enjoyed it the chicken by itself all the same.
PS I have borrowed the term glutaginous and have added dairaginous to the mix!!
Dairaginous – full of dairy! I like it.