About this recipe:This is a rich, buttery, creamy recipe that will impress your guests. Chicken breasts are pounded thin, stuffed with a crayfish stuffing, then topped with crab and a mushroom cream sauce.
8 skinless, boneless chicken breast fillets
225ml Worcestershire sauce
450g unsalted butter, divided
150g diced onion
125g diced celery
75g diced green pepper
3 tablespoons minced garlic
450g cooked and peeled crawfish tails, coarsely chopped
125g plain flour
475ml whipping cream
325g fresh oyster mushrooms, stemmed and sliced
275g fresh lump crab meat
100g diced spring onion
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Method Prep:1hr › Cook:1hr › Ready in:2hr
Pound chicken breasts until flat. Place in a bowl, immerse in Worcestershire sauce and refrigerate.
Melt 110g of the butter in a large cast iron frying pan. Saute onion, celery, pepper and garlic in butter for 15 minutes over medium heat, until tender. Add the crayfish to the pan, and saute for an additional 4 to 5 minutes. Season with salt and pepper. Transfer mixture to a bowl, and set aside.
Add 110g of butter to the pan, and melt over medium-high heat. Dredge each chicken breast in the flour, and brown in the butter on one side only. Keep the chicken in the pan only long enough to brown, do not cook. The butter may begin to burn during this process. If it does, simply pour it out and add more.
Place chicken, brown side down, on a flat surface. Spoon stuffing onto breasts, and wrap the breast ends up until they touch. Secure ends with a skewer. Place stuffed breasts into a baking dish.
Pour cream, remaining 225g butter, mushrooms and spring onions into a sauce pan, and heat gently for 5 minutes. Pour over chicken breasts. Place crab meat in mounds on top of chicken. Cover the entire dish with foil.
Bake in a preheated 190 C / Gas 5 oven for 45 minutes, or until chicken is cooked.