Crawfish-Stuffed Chicken Breasts

Ingredients

  • 8 deboned chicken breasts
  • 1 large onion, chopped
  • 1/2 cup celery, chopped
  • 3 1/2 cups Italian bread crumbs
  • Salt, red pepper, black pepper and lemon pepper, to taste
  • 1 stick margarine
  • 1 bell pepper, chopped
  • 1 1/2 pounds crawfish tails
  • 5 tablespoons onion tops



Directions

Use a heavy aluminum pot and large baking dish. Preheat oven to 375 degrees.

Season deboned chicken breasts to taste.

Melt margarine in a pot. Sauté onions, bell pepper and celery until wilted or transparent. Add crawfish and let cook about 10 minutes on medium heat. Season to taste. Add bread crumbs to desired texture for stuffing. Add 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 about 1 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.

»

Comments are closed at this time.