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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Extra crawfish meat is used to make elegant stuffed chicken breasts. The fleur-de-lis, three stylized iris segments tied by a decorative band, was the favorite adornment of Louis XIV, for whom Louisiana is named. Turn the chicken carefully so the filling doesn't spill out. Ingredients:
1 cup cooked crawfish tail meat (about 6 ounces) |
1 cup chopped spinach |
1/4 cup finely chopped mushrooms |
1/4 cup chopped green onions |
1/4 cup part-skim ricotta cheese |
2 tablespoons grated fresh parmesan cheese |
1 1/2 teaspoons chopped fresh oregano |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 garlic cloves, minced |
6 (4-ounce) skinless, boneless chicken breast halves |
1 tablespoon butter |
Directions:
1. Preheat oven to 350°.
2. Combine first 10 ingredients in a medium bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1/3 cup crawfish mixture into each pocket.
3. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Wrap handle of pan with foil; bake at 350° for 35 minutes or until chicken is done.
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