Crawfish Stuffed Chicken Breasts Recipe -
Crawfish Stuffed Chicken Breasts Recipe
  • READY IN 2 hr

Crawfish Stuffed Chicken Breasts

Recipe by  

"Lightly browned, boneless chicken breasts stuffed with a rich crawfish stuffing and topped with crawfish, crabmeat and mushrooms in a cream sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr

    2 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2009

I don't intend this in an unkind way, but to the Reviewer, "FOOD," from September 15, 2007, I don't think it's fair to lower the ratings of a recipe because of expensive ingredients. We have the responsibility to make that evaluation ahead of time and choose accordingly, not penalize the chef for offering us a gourmet recipe.

Most Helpful Critical Review
Sep 15, 2007

I was complemented greatly when I created this meal. There are multiple problems though; in many situations when cooking a meal, you can only spend to a maximum budget - and because so many people don't appreciate seafood, I found that when I spent my budget buying ingredients for this meal, I didn't have enough left over to prepare a dinner for everyone that doesn't like seafood. Also, the ingredients needed are hardly the type you would expect to find around the house so it is awfully frustrating having to go out and buy a great amount of ingredients that, because you often have to buy in bulk, you end up with a kitchen full of items you no longer have any use for. Apart from this, as I said before, this is very original and a classic that is probably better off staying with fancy resteraunts who can afford such frustration. An excellent treat! Brava!


11 Ratings

Jan 26, 2004

This was wonderful. I did not add the green pepper to the stuffing. I used regualr mushrooms also I added some cheese to the cream sauce. next time I will add some white wine as well.

Jun 30, 2003

Excellent!!! Next time I will add more spices. We like it spicy.

Mar 10, 2010

Very good. Maybe just not all together to my taste. It seems like for so many components it would have a lot more flavor, and I even threw in some cajun seasoning...But I do tend to like my food to kick me in the tastebuds!

Nov 09, 2004

Although this is expensive, time-consuming and rather fiddly to make, the end result was tasty and impressive to look at. It was difficult to pummel the chicken breasts flat enough without causing them to disintegrate (I have since learned that you should place the chicken in between 2 sheets of seran before pummeling). I will make this again but next time omit the crawfish and use mushrooms and parmesan to the cream and mushroom sauce.

Mar 02, 2013

I may make again, but it was a "busy" dish. If I were to make it again I would change step 5 and first make a roux because there was a lot of liquid and no real creamy sauce.

Mar 12, 2014

Excellent recipe! It has a lot of flavour. Followed recipe exactly, except I didn't have any heavy cream so I made my own. Simply with egg whites and sour cream. The second time I made this recipe I used milk, and turned out even better! Definitely recommend this to anyone.


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  • Calories
  • 1073 kcal
  • 54%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 437 mg
  • 146%
  • Fat
  • 72.5 g
  • 111%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 75.8 g
  • 152%
  • Sodium
  • 715 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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