Chicken 5

4 large chicken filet breasts
1 pound Gulf crab meat
1 pound crawfish tails
1-1/2 cups seasoned Italian bread crumbs
2 medium onions, chopped
2 bell peppers, chopped
5 cloves garlic, minced
3 tablespoons flour
1/2 cup butter
1 pound bacon strips
2 cups crawfish stock
5 tablespoons salt
5 tablespoons red pepper
5 tablespoons Louisiana Gold Sauce
5 tablespoons parsley flakes
3/4 cup green onions
2 cups cooked rice

Preheat oven to 350 F. On medium heat combine butter, onions, bell peppers and garlic. Do not brown. When softened, add crawfish, crab meat, bread crumbs and flout. Cook until all have combined. Split breasts with knife and stuff one large spoonful of mixture into each breast. Season each breast with salt, pepper and Louisiana Gold Sauce.

When breasts are stuffed, wrap each breast with two to three strips of bacon, using a toothpick to secure bacon. Place in cooking pan and add chicken and crawfish stocks. Bake at 350F for 1 hour.

Serve with rice, parsley flakes and green onions over breasts.

Serves 4.

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Cajun Country -- New Iberia, Louisiana