
This comforting yet elevated dish features chicken cutlets pounded to tenderness, seasoned with bold Cajun blackening spices, then rolled up with a rich filling of chopped shrimp, cream cheese, Parmesan, and spinach. You'll serve it over "dirty" rice simmered with onion, green pepper and chicken stock for a little bite of the bayou!
1 unit
Onion
¾ cup
Jasmine Rice
6 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
2.5 ounce
Spinach
½ unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Cajun Spice Blend
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
1 tablespoon
Blackening Spice
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
Halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop spinach. Quarter lemon.

Heat a drizzle of oil in a medium pot over high heat. Add onion, bell pepper, and half the Blackening Spice (you'll use the rest later). Cook, stirring frequently, until softened and fragrant, 2-3 minutes.
Add rice, stock concentrates, 1¼ cups water (2¼ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 6.

While rice cooks, rinse shrimp* under cold water, then pat very dry with paper towels (this will help prevent any oil splatter!). Season shrimp with Cajun Spice Blend.
Heat a drizzle of oil in a large pan over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.
Once shrimp are cool enough to handle, transfer half to a cutting board and roughly chop (you'll use the rest of the shrimp in Step 6).
In a medium bowl, combine chopped shrimp, cream cheese, garlic powder, Parmesan, half the chopped spinach, a pinch of salt, and pepper. Stir until cream cheese is thoroughly incorporated.

Pat chicken* dry with paper towels and place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ¼ inch thick. Season all over with remaining Blackening Spice, salt, and pepper.
Keeping chicken on bottom piece of plastic wrap, evenly top with shrimp filling.
Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

Place stuffed chicken, seam sides down, on a baking sheet (line with foil or parchment for easier cleanup!).
Lightly drizzle oil over chicken and bake on middle rack until chicken is cooked through and filling is warmed through, 12-15 minutes.
Once chicken is done, let rest for at least 2 minutes (this will help the filling stay in place when you serve).

Fluff rice with a fork. Stir in remaining whole shrimp and remaining chopped spinach. Taste and season with salt and pepper if desired. (If necessary, warm up rice mixture over low heat.)
Divide dirty rice between plates and top with stuffed chicken. Serve with lemon wedges on the side.
The chicken was pounded thin but the recipe did not have us cook it long enough. It said 10-15 minutes. We did this and it was still raw. If you stuff chicken it needs to be cooked 20-25 always! The rice consistently does not cook till softened. We have been steering clear of rice from hello fresh for a long time now. The chicken was amazingly good after cooking it ten additional minutes. The shrimp in it was amazing in it too!
The filling was great will definitely make this again I do the shrimp with lemon garlic instead of Cajun and it paired well with the dirty rice and chicken.
The dirty rice was less flavorful than I expected, having grown up in the south with authentic dirty rice. The chicken and filling were wonderful and the shrimp was perfect!
Everything tasted amazing. However, by cooking the shrimp and then adding it to the filling of the chicken, it made those shrimp chewy and overcooked. I think by adding the raw shrimp to the mixture, the shrimp would have cooked through without getting overcooked.
The filling in the chicken and its seasoning are punchy and well balanced by more subdued, but still well seasoned rice. All-together delicious.
My fav this week! The sauce the shrimp were in was great! Lots of protein, easy to make. Leftovers for lunch the next day with some salad-perfect!
I would gladly give this 10 stars. Excellent flavor. Portion size large. My husband is the cook and he said it wasn't hard at all. Quite a few steps but hubby loves to cook, so he didn't mind. Again delicious would definitely eat again
This was delicious and super filling, I was impressed and it was all just very basic ingredients.
Delicious and love that you can decide how spicy to make it
This was insanely good and well balanced in flavors and textures. 10/10, no notes.