Cajun chicken recipe... relativly easy...?

anyone know a good cajun chicken recipe??


something relativly easy and in expensivee.Cajun chicken recipe... relativly easy...?
Cajun Chicken Salad





2 cups cooked chicken -- chunked


1 tablespoon lemon juice


1 teaspoon cayenne pepper


1 teaspoon garlic powder


1/2 teaspoon white pepper


1 teaspoon dried basil


1/4 teaspoon dried thyme leaves


2 cups iceberg lettuce -- torn into 1-inch pieces


1 cup romaine lettuce -- torn into 1-inch pieces


1 medium green pepper -- chopped


1 cup mushrooms -- sliced


1 cup cauliflower flowerets


1 cup grated carrots


1/2 cup sunflower seeds





Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well. Cover and refrigerate for 1 hour.


Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. Add chicken (including marinade). Sprinkle with sunflower seeds.





SERVES 4


Ready in: 1 hour, 20 minutesCajun chicken recipe... relativly easy...?
Ingredients


2 lb Chicken pieces 1/2 Dried thyme; crushed


Nonstick spray coating 1/4 ts Garlic salt


2 tb Nonfat milk 1/8 ts White pepper


2 tb Onion powder 1/8 ts Balck pepper








Instructions


1. Remove skin from chicken. Rinse chicken, pat dry. 2. Spray a 13 by 9 by 2 inch baking dish with nonstick coating. 3. Arrange the chicken, meaty sides up, in dish. Brush with milk. 4. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. 5. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.
Cajun Chicken Lasagna





';This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettucine noodles, if you would like to save time';


Original recipe yield: 12 servings.





Prep Time:


15 Minutes


Cook Time:


1 Hour 15 Minutes


Ready In:


1 Hour 45 Minutes


Servings:


12 (change)





INGREDIENTS:





* 1 (16 ounce) package lasagna noodles


* 1 pound andouille sausage, quartered lengthwise and sliced


* 1 pound skinless, boneless chicken breast halves - cut into chunks


* 2 teaspoons Cajun seasoning


* 1 teaspoon dried sage


* 1/2 cup chopped onion


* 1/2 cup chopped celery


* 1/4 cup chopped red bell pepper


* 1 tablespoon finely chopped garlic


* 2 (10 ounce) containers Alfredo Sauce, divided


* 1 1/2 cups shredded mozzarella cheese


* 1/2 cup grated Parmesan cheese





DIRECTIONS:





1. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.


2. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.


3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.


4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
Try this site: http://www.recipezaar.com/94748








This is one of my favorite recipe sites and I'm sure you'll like it, too!
Cajun Spiced Chicken





Ingredients





(8 servings)





1 c Vegetable Juice Cocktail


2 tb Red Wine Vinegar


2 ts Hot Sauce


1/2 ts Oregano


1 cl Garlic


4 Skinned Drumsticks


(1 /2 lB.)


2 tb Chopped Celery


2 tb Diced Green Bell Pepper


2 tb Chopped Onion


1 tb Cornstarch


4 c Hot, Cooked Regular Rice








Instructions





Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper %26amp; Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved Marinade %26amp; Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture %26amp; Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece %26amp; 1/2 C. Rice.
If you want to take the easy way out. Go to your locale supper market and get your self some Cajun seasoning they do make this. After you get this, mix 1\2 of cup with 1 cup of butter, then use a basting brush to put on chicken, every 10 to 15 min. until down. Be really careful when you do, it is better to do this on both sides. Good Luck %26amp; let me know how it turned out, at livingadream23@yahoo