Fleur-de-Lis Chicken

Fleur-de-Lis Chicken
Photo by Becky Luigart-Stayner

Ingredients

  • 6 (4-ounce) skinless, boneless chicken breast halves
  • 2 garlic cloves, minced
  • ¼ cup finely chopped mushrooms
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 ½ teaspoons chopped fresh oregano
  • ¼ cup part-skim ricotta cheese
  • 1 tablespoon butter
  • + 5 more ingredients
    • 1 cup chopped spinach
    • ½ teaspoon black pepper
    • ¼ cup chopped green onions
    • 1 cup cooked crawfish tail meat (about 6 ounces)
    • ½ teaspoon salt

Preheat oven to 350°. 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. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on ...

View full recipe at My Recipes

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