La Boucherie Stuffed Chicken Breast with Spinach Madeline
⚜️ The CajunFood.com Promise
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Description
- Ready to cook
- 2 whole breasts per pack
- Deboned
- Skinless
Two generous 8 oz. skinned, hand trimmed, seasoned to perfection & oven ready breast per pack.
A Spinach Madeline flavor explosion in your mouth. This perfectly seasoned and stuffed Cajun concoction is sure to please.
Spinach Madeline stuffed Chicken Breast Cooking Instructions:
- Thaw in refrigerator for 24-48 hours
- Preheat oven to 375 degrees
- Remove plastic bag
- Put a pat of butter on top of each breast and loosely wrap each breast separately in foil sprayed with non stick cooking spray
- Bake approximately 45-50 minutes
- Internal temperature must reach 165 degrees
- Remove from oven and let set for 5 minutes
- Discard butchers twine
- Carve, Serve, and Enjoy! (Use caution as product will be hot)
Details
- SKU
- 731495110027
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Customer Reviews for La Boucherie Stuffed Chicken Breast with Spinach Madeline
Tastes exactly like Saturday mornings in Lafayette!
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Arrived rock solid, unmatched flavor
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
100% Authentic Bayou Quality
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.