Moringa Stuffed Chicken: Cajun and PepperJack


Moringa Stuffed Chicken will “spice your mouth” as my girls would say. The Cajun and Pepper Jack deliver an amazing but enjoyable bite. The garlic, onion, and Moringa accompany the cheese inside the chicken before being baked to perfection, making this a deliciously moist entree that you are sure to make again and again!
Preheat oven to 350 F. If available heat Cast Iron skillet/baking sheet in oven.
Begin preparing chicken by trimming fat.
Rinse chicken and pat dry to remove excess moisture which promotes seasoning adherence.
Locate bone and make a slice about 1/4 inch above bone. This will create a pocket for stuffing.
In small/medium bowl, mix fresh Moringa leaves, shredded cheese, onions, and garlic. Further chop if desired. Salt and Pepper and cayenne per preference.
Divide and stuff evenly among chicken pockets. Use bakers twine or toothpicks to secure cavity closure.
In small bowl, mix cajun seasoning, salt, pepper, and almond meal.
Sprinkle or pat seasoning mixture onto both sides of chicken breasts.
Place seam-side down on prepared baking sheet/heated cast iron for 35-40 minutes or until chicken is golden brown and cooked through. (Adjust baking time as needed per servings.)
If any stuffing or cheese is remaining, may sprinkle on top about 5-10 minutes before removing from the oven.

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