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My thanks to the writer of this recipe. If I could re-write this I would call it "Stuffed Cajun Sea Chicken" but I want to give credit where credit is due and that is to the idea itself, as with many recipes that are like an artist's canvas. I did make numerous changes. I used fresh crab instead of canned. I added garlic to both sauce and stuffing. I used seasoned bread crumbs. I added minced onion and fresh minced mushrooms to sauce and fresh sliced mushrooms in stuffing which i sauted with the onions and butter. I used Wondra instead of flour. I used Old bay instead of paprika and I used creole seaoning in sauce as well as sprinkled on top before serving. I cut split in side of breast and stuffed instead of pounding and rolling and I cooked for 45 minutes and then an additional 10 uncovered with cheese on top.
Date Posted: May 31, 2008
Photographer:
Cooking Level: Intermediate
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