Crawfish Stuffed Chicken Breasts

Name: Crawfish Stuffed Chicken Breasts
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings black pepper; 237 milliliters diced celery; 454 grams cooked and peeled crawfish tails, coarsely chopped; 237 milliliters all-purpose flour; 3 Tbsps minced garlic; 118 milliliters diced green bell pepper; 237 milliliters diced green onion; 1 pint heavy whipping cream; 473 milliliters fresh lump crabmeat; 237 milliliters diced onion; 340 grams fresh oyster mushrooms, stemmed and sliced; 8 servings salt; 8 skinless, boneless chicken breast halves; 473 milliliters unsalted butter; 237 milliliters Worcestershire sauce

Crawfish Stuffed Chicken Breasts is a side dish that serves 8. One portion of this dish contains about 39g of protein, 71g of fat, and a total of 896 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have pepper, bell pepper, chicken breast halves, and a few other ingredients on hand, you can make it. 24 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Pound chicken breasts until flat.

Ingredients you will need

Chicken Breast

Place in a bowl, immerse in Worcestershire sauce, and refrigerate.

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Worcestershire Sauce

Equipment you will use

Bowl

Melt 1/2 cup butter in a large, cast iron skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Saute onion, celery, bell pepper, and garlic in butter for 15 minutes over medium heat, until vegetables are tender.

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Bell Pepper

Vegetable

Butter

Celery

Garlic

Onion

Add the crawfish to the pan, and saute for an additional 4 to 5 minutes. Season with salt and pepper.

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Salt And Pepper

Crawfish

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Frying Pan

Transfer mixture to a bowl, and set aside.

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Bowl

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.

Ingredients you will need

Chicken Breast

Whole Chicken

Butter

All Purpose Flour

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Frying Pan

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.

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Stuffing

Whole Chicken

Wrap

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Toothpicks

Place stuffed breasts into a baking dish.

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Baking Pan

Pour cream, remaining 1 cup butter, mushrooms, and green onions into a sauce pan, and heat gently for 5 minutes.

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Green Onions

Mushrooms

Butter

Cream

Sauce

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Sauce Pan

Pour over chicken breasts.

Ingredients you will need

Chicken Breast

Place crabmeat in mounds on top of chicken. Cover the entire dish with foil.

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Crabmeat

Whole Chicken

Mounds Bar

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Aluminum Foil

Bake in a preheated 375 degree F (190 degree C) oven for 45 minutes, or until chicken is cooked.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Equipment

Ingredients

Servings:

8servings

black pepper 237milliliters

diced celery 454grams

cooked and peeled crawfish tails, coarsely chopped 237milliliters

all-purpose flour 3Tbsps

minced garlic 118milliliters

diced green bell pepper 237milliliters

diced green onion 1pint

heavy whipping cream 473milliliters

fresh lump crabmeat 237milliliters

diced onion 340grams

fresh oyster mushrooms, stemmed and sliced 8servings

salt 8

skinless, boneless chicken breast halves 473milliliters

unsalted butter 237milliliters

Worcestershire sauce

Recommended wine: Sparkling Wine, Chardonnay, Riesling, Pinot Grigio, Muscadet, Gruener Veltliner

Sparkling Wine, Chardonnay, and Riesling are my top picks for Crawfish. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. You could try Bodegas Naveran Dama Cava. Reviewers quite like it with a 5 out of 5 star rating and a price of about 22 dollars per bottle.

Bodegas Naveran Dama Cava

One of only a few vintage Cavas made in Spain. Dama is full-bodied yet bright and crisp. The Naverán estate has been producing high-quality Cavas since 1901. All Cavas made here are from vineyards owned and controlled by the estate. Dama is fermented in the bottle (a la méthode champenoise) and aged in its lees for 24 months.Caves Navera´n is a premium Cava producer that uses estate-grown grapes. Navera´n Dama is a Cava masterpiece, a combination of Chardonnay, which gives the wine body and volume, and Parellada, which imparts a zesty, bright character that cuts through the buttery roundness of the Chardonnay. Champagne lovers will enjoy this Mediterranean "farmer's fizz" with oysters, raw tuna and sushi. Its fresh acidity also compliments fruit desserts, especially peaches and sliced oranges.