Crawfish Stuffed Chicken Breasts

Crawfish Stuffed Chicken Breasts

8

"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

2 h servings 1073 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 1073 kcal
  • 54%
  • Fat:
  • 72.5 g
  • 111%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 75.8 g
  • 152%
  • Cholesterol:
  • 437 mg
  • 146%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 11 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

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 peop...

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 th...

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.

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

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...

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 peop...

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 causi...

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.

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 reci...