Photo by: 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.
Cooking Light APRIL 2002
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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