Fleur-de-Lis Chicken

Becky Luigart-Stayner; Jan Gautro and Lydia DeGaris-Pursell

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.

Yield: 6 servings (serving size: 1 breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 29%
  • Fat: 6.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 32.7g
  • Carbohydrate: 1.7g
  • Fiber: 0.4g
  • Cholesterol: 114mg
  • Iron: 1.4mg
  • Sodium: 356mg
  • Calcium: 93mg

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

Preparation

  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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