• Tommy Centola

Crawfish-Stuffed Chicken

Chicken is often looked at as less than gourmet. Here's a dish that helps to change that perception. Impress your family and friends with this upscale chicken dish.


4 boneless skinless chicken breast

Creole seasoning to taste

1/4 teaspoon fresh chopped thyme

1 cup lightly packed fresh spinach leaves

1 cup Louisiana crawfish tails, chopped

1 tablespoon blackening seasoning

1 tablespoon olive oil

Hollandaise sauce


Preheat oven to 350℉.


Place chicken between 2 layers of plastic wrap; pound with a meat mallet to 1/4-inch thick. Season each breast with Creole seasoning, and fresh chopped thyme. Layer half the spinach leaves over the breasts. Evenly spoon the crawfish in a horizontal row across middle of each breast. Evenly top with remaining spinach leaves. Beginning with the short edge, roll stuffed chicken pieces over filling and secure with wooden picks. Evenly sprinkle chicken with blackening seasoning on bottom and top.


Heat olive oil in an oven-proof skillet, preferably cast iron, over medium heat; add rolled chicken. Sear chicken well on all sides. Transfer skillet to oven and bake for 15 minutes. Remove wooden picks and transfer cooked chicken rolls to a platter. Slice chicken, if desired, and spoon Hollandaise sauce over top.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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