Chicken Bayou Lafourche

Course : Cajun
Serves: 6
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6 medium boneless chicken breasts
1/2 teaspoon Pernod or herbsaint
1/2 pound chopped crawfish tails
1 tablespoon sherry
1/4 cup finely diced onions
1/2 cup bechamel sauce
1/4 cup finely diced celery
1/2 cup seasoned Italian bread crumbs
1/4 cup finely diced red bell pepper
1 teaspoon finely diced garlic
1 teaspoon salt and cracked black pepper to taste
1/4 cup finely sliced green onions
1/4 cup chopped parsley
1 cup seasoned flour
1/2 cup vegetable oil

Preparation / Directions:

Preheat oven to 375F 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 sauté pan over heat oil over medium high heat and sauté chicken until brown on all sides. Place in oven and bake for 10-15 minutes or you may with to deep fry at 375F for ten minutes. Serve with Andouille tarragon cream. (see recipe) Source: Chef John Folse

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