I bought frozen, cleaned crawfish tails for this recipe and they were horrible. I thought it was just my nose, but the chicken reeked. I belive the recipe has potential as I am going to try it again - but with shrimp this time. My point to to beware of using frozen, cleaned crawfish tails. I've noticed that most of the good ratings used shrimp.
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.
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- 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
- 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
- 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.
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