Chicken

Preheat oven to 350ºF.

Pound chicken breasts with a meat mallet until they are 1/4-inch thick. Layer half of the spinach leaves over each breast. Evenly divide crawfish and place in a row horizontally across middle of each piece of chicken. Top with remaining spinach leaves. Beginning with short edge, roll stuffed chicken pieces over filling and secure with wooden toothpicks. Sprinkle chicken with blackening seasoning, thyme, salt and pepper.

Heat olive oil in a cast iron skillet set over medium-high heat. Add chicken rolls. Sear chicken rolls on all sides and place in a baking dish. Bake for 20 minutes until cooked through. Remove wooden toothpicks and transfer cooked chicken to a platter. Slice if desired. Serve with Bayou Sauce. Garnish with parsley.

Bayou Sauce

Barely cover over the botton of a saute pan with olive oil and place over medium heat. Add sun-dried tomatoes, shallots and capers and saute until shallots are tender. Stir in cream, wine and lemon juice. Cook until reduced by half, about 10 minutes. Reduce heat and whisk in butter. Season with salt and pepper.