CHICKEN BAYOU LAFOURCHE

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Chicken Bayou Lafourche

Serves: 6

Ingredients:

For Stuffing:

• 6 Boneless Chicken Breasts
• 1/2 Pound Chopped Crawfish Tails
• 1/4 Cup Finely Diced onions
• 1/4 Cup Finely Diced celery
• 1/4 Cup Finely Diced Red bell pepper
• 1 Tsp Finely Diced garlic
• 1/4 Cup Finely Sliced Green onions
• 1/4 Cup Chopped parsley
• 1/2 Tsp Pernod or Herbsaint1 Tbsp sherry
• 1/2 Cup Bechamel Sauce
• 1/2 Cup Seasoned Italian

bread Crumbs

salt And Cracked black pepper to Taste

• 1 Cup, Seasoned flour
• 1/2 Cup vegetable oil

Method:

Preheat Oven to 375 Degrees. Pound Chicken Breasts Lightly to Flatten AndSeason With salt And Cracked black pepper. in a One Quart Mixing BowlCombine

All Remaining Ingredients Except flour And oil. Blend Well toIncorporate And

Adjust Seasonings if Necessary. Place an Equal Amount of The Stuffing inThe

Center of Each Breast, Roll Into a Turban Shape And Secure With Toothpicks.Dust Lightly in flour And Set Aside. in a Ten Inch Saute Pan Over Heat OilOver Medium High Heat And Saute Chicken Until Brown on All Sides.Place in Oven And Bake For 10-15 Minutes or You May With to Deep Fry at 375Degrees For Ten Minutes.

Serve With Andouille tarragon Cream. (see Recipe)

Andouille tarragon Cream

Ingredients:

• 1/4 Cup Melted butter
• 1 Tbsp Shallots
• 1 Tbsp garlic, Chopped
• 1/4 Cup Andouille
• 1 Tbsp Chopped Tarragon1 Ounce white wine
• 1 1/2 heavy whipping cream

salt And pepper to Taste

Method:

Heat butter Over Medium High Heat. Add Shallots, garlic And Andouille.Saute

Three to Five Minutes or Until Vegetables Are Wilted. Add tarragon AndDeglaze With white wine. Add heavy whipping cream And Reduce to One HalfVolume. Season to Taste Using salt And pepper. Serve Under Chicken BayouLafourche.

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