Crawfish Stuffed Chicken Breasts
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.
Pound chicken breasts until flat.
Place in a bowl, immerse in Worcestershire sauce, and refrigerate.
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.
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.
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.
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.
Bake in a preheated 375 degree F (190 degree C) oven for 45 minutes, or until chicken is cooked.
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 CavaOne 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.