Chicken Bayou Lafourche

Recipe Ingredients

6		Boneless chicken breasts
1/2 teaspoon	2.5ml	Pernod or herbsaint
1/2 lb	227g / 8oz	Chopped crawfish tails
1 tablespoon	15ml	Sherry
1/4 cup	15g / 0.5oz	Finely diced onions
1/2 cup	118ml	Bechamel sauce
1/4 cup	27g / 1oz	Finely diced celery
1/2 cup	73g / 2.6oz	Seasoned Italian bread crumbs
1/4 cup	36g / 1.3oz	Finely diced red bell pepper
1 teaspoon	5ml	Finely diced garlic
		Salt and cracked black pepper to taste
1/4 cup	15g / 0.5oz	Finely sliced green onions
1/4 cup	36g / 1.3oz	Chopped parsley
1 cup	62g / 2.2oz	-- seasoned flour
1/2 cup	118ml	Vegetable oil

Recipe Instructions

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 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 375F for ten minutes.

Serve with Andouille tarragon cream. (see recipe)

Source:
Chef John Folse

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.