Fleur-De-Lis Chicken

12 ingredients
3 steps

Ingredients

  • 1 cup cooked crawfish tail meat (about 6 ounces)
  • 1 cup chopped spinach
  • 1/4 cup finely chopped mushrooms
  • 1/4 cup chopped green onions
  • 1/4 cup part-skim ricotta cheese
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 6 (4-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon butter

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Combine first 10 ingredients in a medium bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1/3 cup crawfish mixture into each pocket.
  3. 3
    Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Wrap handle of pan with foil; bake at 350° for 35 minutes or until chicken is done.

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