Crawfish Stuffed Chicken Breasts

 

Courtesy of Kara Kimbrough ​

 

8 boneless chicken breasts

Creole seasoning, salt and pepper to taste

1/2 cup margarine

1 onion, chopped

1 bell pepper, chopped

1/2 cup chopped celery

1-1/2 pounds crawfish tails

3 tablespoons Italian bread crumbs

5 tablespoons chopped parsley

 

Season chicken with Creole seasoning, salt and pepper. Melt margarine in skillet. Add onion, bell pepper and celery. Sauté 10 minutes or till onion is translucent. Add crawfish. Sauté 10 minutes over medium heat. Season with Creole seasoning, salt and pepper. Stir in enough bread crumbs to make of consistency of stuffing. Stir in parsley. Fill each chicken breast with stuffing and fold over, fastening edges with wooden picks or kitchen string to enclose the stuffing. Place in a single layer in a baking dish and cover with foil.

     

Bake at 375 degrees F for 45 minutes. Remove foil. Bake 15 minutes longer, or till brown and cooked through. Remove all wooden picks and string before serving. Serves 8. 

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