print icon
Print This Recipe

Crawfish Stuffed Chicken Breasts

SUBMITTED BY: Matthew 

"Lightly browned, boneless chicken breasts stuffed with a rich crawfish stuffing and topped with crawfish, crabmeat and mushrooms in a cream sauce."
Upload a photo
RECIPE RATING:
This recipe has been rated 6 times with an average star rating of 4.3
Read Reviews (5)
PREP TIME  1 Hr
COOK TIME  1 Hr
READY IN  2 Hrs

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 8 skinless, boneless chicken breast halves
  • 1 cup Worcestershire sauce
  • 2 cups unsalted butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup diced green bell pepper
  • 3 tablespoons minced garlic
  • 1 pound cooked and peeled crawfish tails, coarsely chopped
  • salt
  • black pepper
  • 1 cup all-purpose flour
  • 1 pint heavy whipping cream
  • 12 ounces fresh oyster mushrooms, stemmed and sliced
  • 2 cups fresh lump crabmeat
  • 1 cup diced green onion

DIRECTIONS

  1. Pound chicken breasts until flat. Place in a bowl, immerse in Worcestershire sauce, and refrigerate.
  2. Melt 1/2 cup butter in a large, cast iron skillet. Saute onion, celery, bell pepper, and garlic in butter for 15 minutes over medium heat, until vegetables are tender. Add the crawfish to the pan, and saute for an additional 4 to 5 minutes. Season with salt and pepper. Transfer mixture to a bowl, and set aside.
  3. Add 1/2 cup butter to the pan, and melt over medium-high heat. Dredge each chicken breast in the flour, and brown in the butter on one side only. Keep the chicken in the pan only long enough to brown, do not cook. The butter may begin to burn during this process. If it does, simply pour it out and add more.
  4. Place chicken, brown side down, on a flat surface. Spoon stuffing onto breasts, and wrap the breast ends up until they touch. Secure ends with a toothpick. Place stuffed breasts into a baking dish.
  5. Pour cream, remaining 1 cup butter, mushrooms, and green onions into a sauce pan, and heat gently for 5 minutes. Pour over chicken breasts. Place crabmeat in mounds on top of chicken. Cover the entire dish with foil.
  6. Bake in a preheated 375 degree F (190 degree C) oven for 45 minutes, or until chicken is cooked.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on Mar. 16, 2009 by billandwynne 
I don't intend this in an unkind way, but to the Reviewer, "FOOD," from September 15, 2007, I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed on Sep. 15, 2007 by FOOD! 
I was complemented greatly when I created this meal. There are multiple problems though; in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on Jan. 26, 2004 by Suzanne 
This was wonderful. I did not add the green pepper to the stuffing. I used regualr mushrooms... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed on Nov. 9, 2004 by Caroline C 
Although this is expensive, time-consuming and rather fiddly to make, the end result was tasty... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on Jun. 30, 2003 by tommy 
Excellent!!! Next time I will add more spices. We like it spicy. MORE


 
ADVERTISEMENT
Nutritional Information
Crawfish Stuffed Chicken Breasts

Servings Per Recipe: 8

Amount Per Serving

Calories: 1073

  • Total Fat: 72.5g
  • Cholesterol: 437mg
  • Sodium: 715mg
  • Total Carbs: 28.2g
  •     Dietary Fiber: 2.4g
  • Protein: 75.8g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?