Crawfish Stuffed Chicken Breasts

8 deboned chicken breasts
1 stick margarine (1/4 lb)
1 large onion, chopped
1 bell pepper, chopped
1/2 cup celery chopped
1-1/2 lbs. crawfish tails
3-1/2 cup Italian bread crumbs
5 tbsp. parsley
5 tbsp. onion tops
salt, red pepper, black pepper and lemon pepper to taste
heavy aluminum pot
large baking dish.

Preheat oven to 375F. Season deboned chicken breasts to taste. Melt margarine in a pot. Saute onions, bell pepper and celery until wilted or transparent. Add crawfish and let cook approximately 10 minutes on medium heat. Season to taste. Add bread crumbs to desired texture for stuffing. Put in parsley and onion tops. Fill each breast with stuffing and fold over. Fasten edges with toothpicks or string. Put in baking dish or pan. Bake approximately one hour. After 45 minutes, pull back aluminum foil and allow chicken to brown for last 15 minutes. Remove chicken carefully and place on platter, removing all toothpicks or string. Garnish as desired.

Serves 8.

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Cajun Country -- New Iberia, Louisiana