- Meat and poultry
- Cuts of chicken
- Chicken breast
- Stuffed chicken breasts
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.
13 people made this
- 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
- black pepper
- 125g plain flour
- 475ml whipping cream
- 325g fresh oyster mushrooms, stemmed and sliced
- 275g fresh lump crab meat
- 100g diced spring onion
MethodPrep: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.
Reviews & ratingsAverage global rating:(12)
Reviews in English (9)
I don't intend this in an unkind way, but to the Reviewer, "FOOD," from September 15, 2007, I don't think it's fair to lower the ratings of a recipe because of expensive ingredients. We have the responsibility to make that evaluation ahead of time and choose accordingly, not penalize the chef for offering us a gourmet recipe.-15 Mar 2009
This was wonderful. I did not add the green pepper to the stuffing. I used regualr mushrooms also I added some cheese to the cream sauce. next time I will add some white wine as well.-24 Jan 2004