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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

perschef's Review

March 11, 2009
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.