Chicken Bayou Lafourche

CHICKEN BAYOU LAFOURCHE

SERVES: 6

INGREDIENTS:

FOR STUFFING:

6 boneless chicken breasts 1/2 pound chopped crawfish tails 1/4 cup finely diced onions 1/4 cup finely diced celery 1/4 cup finely diced red bell pepper 1 tsp finely diced garlic 1/4 cup finely sliced green onions 1/4 cup chopped parsley 1/2 tsp Pernod or Herbsaint1 tbsp sherry 1/2 cup Bechamel Sauce 1/2 cup seasoned Italian bread crumbs salt and cracked black pepper to taste 1 cup, seasoned flour 1/2 cup vegetable oil

METHOD:

Preheat oven to 375 degrees. Pound chicken breasts lightly to flatten and season with salt and cracked black pepper. In a one quart mixing bowl combine all remaining ingredients except flour and oil. Blend well to incorporate and adjust seasonings if necessary. Place an equal amount of the stuffing in the center of each breast, roll into a turban shape and secure with toothpicks. Dust lightly in flour and set aside. In a ten inch saute pan over heat oil over medium high heat and saute chicken until brown on all sides. Place in oven and bake for 10-15 minutes or you may with to deep fry at 375 degrees for ten minutes. Serve with andouille tarragon cream. (see recipe) ANDOUILLE TARRAGON CREAM

INGREDIENTS:

1/4 cup melted butter 1 tbsp shallots 1 tbsp garlic, chopped 1/4 cup andouille 1 tbsp chopped tarragon1 ounce white wine 1 1/2 heavy whipping cream salt and pepper to taste METHOD:

Heat butter over medium high heat. Add shallots, garlic and andouille. Saute three to five minutes or until vegetables are wilted. Add tarragon and deglaze with white wine. Add heavy whipping cream and reduce to one half volume. Season to taste using salt and pepper. Serve under Chicken Bayou Lafourche.

Contributed by :
* Catsrecipes Y-Group