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Chicken
- 4 boneless, skinless chicken breasts
- 1 cup tightly packed fresh spinach leaves, as needed
- 1 cup Louisiana crawfish tails, chopped
- 1 tablespoon blackening seasoning
- 1/4 teaspoon chopped fresh thyme
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Bayou Sauce (recipe follows)
- parsely for garnish
Bayou Sauce
- olive oil as needed
- 1 tablespoon chopped sun-dried tomato
- 1 teaspoon minced shallots
- 1 teaspoon minced capers
- 1/2 cup heavy cream
- 1/4 cup white wine
- juice of half a lemon
- 2 tablespoons unsalted butter
- 1 teaspoon chopped parsley
- salt and freshly ground black pepper to taste
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Crawfish-Stuffed Bayou Chicken
Click for Video of Cooking Demonstration
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