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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.

Todd-Michael St. Pierre
Recipe by Cooking Light April 2002

Gallery

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

Recipe Summary

Yield:
6 servings (serving size: 1 breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

206 calories; calories from fat 29%; fat 6.7g; saturated fat 3g; mono fat 2.1g; poly fat 0.9g; protein 32.7g; carbohydrates 1.7g; fiber 0.4g; cholesterol 114mg; iron 1.4mg; sodium 356mg; calcium 93mg.
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