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.
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
How to Make It
Preheat oven to 350°.
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.
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.