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Fleur-de-Lis Chicken

Becky Luigart-Stayner; Jan Gautro and Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 breast half)
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

Nutrition Information

  • calories 206
  • caloriesfromfat 29 %
  • fat 6.7 g
  • satfat 3 g
  • monofat 2.1 g
  • polyfat 0.9 g
  • protein 32.7 g
  • carbohydrate 1.7 g
  • fiber 0.4 g
  • cholesterol 114 mg
  • iron 1.4 mg
  • sodium 356 mg
  • calcium 93 mg

How to Make It

  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.