Crawfish Stuffed Chicken x Lobster Cream Sauce
Yes those are potatoes (Not Low Carb)…I’m human...a healthier alternative would be radishes. If you haven’t had them before you should give them a try. They are very comparable and just as fulfilling.
Ingredients:
4-5 Chicken Breast
1 lb Crawfish Tails
1/2 Cup Shredded Pepper Jack Cheese
4 Oz Jalapeno Cream Cheese (Softened)
1/2 Tbs Cajun Seasoning
1/2 Tbs Onion Powder
1/2 Tbs Garlic Pepper
1/2 Green Pepper (Chopped)
1/2 Red Pepper (Chopped)
1/2 Yellow Onion (Chopped)
1 Celery Stalk
Fresh Parsley
Instructions:
Preheat oven to 400
Combine all the above ingredients and mix well. Set Aside
Carefully cut a pocket inside of the chicken breast. Don’t get all crazy with it though, it just needs to be deep enough to hold 2-3 Tbs of your crawfish mixture. Lightly season the chicken with Cajun seasoning, Onion powder, and Garlic pepper. Be sure to season inside the pocket as well. Its an absolute must we show love to every crease and crevice of the chicken.
Spoon 2-3 Tbs of your crawfish mixture inside the chicken and place in oven for 30-40 minutes or until the chicken has an internal temperature of 165F.
CAJUN CREAM SAUCE:
On medium high heat add 1 Cup of heavy cream, capful liquid crawfish boil, 1/2 Tbs lobster base , 1 Tbs Parsley, and 1/2 Tbs Smoked Paprika. Allow it to come to a boil, stirring often. Lower heat and allow it to cook for 6-8 minutes are until desired thickness is achieved. Enjoy