Recipe Categories
Poultry
Chickens
Stuffed Chicken

Cullen's Stuffed Chicken Breasts

1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions - divided
1 Lb. crawfish tails - divided
1/2 cup crab meat - divided
1/4 cup olive oil
2 Tbls. dry bread crumbs
salt and pepper - to taste
4 boned, skinned chicken breast halves
cayenne pepper - to taste
garlic powder - to taste
1 Tbls. olive oil
1 cup heavy cream
Creole seasoning - to taste  See Below
1 Tbls. chicken base
3 Tbls. butter OR margarine
1/3 cup all-purpose flour

-In large saucepan, combine onions, celery, green peppers, 1/4 cup of green onions, 1/2 Lb. of finely chopped crawfish tails, and 1/2 Lb. crab meat.
-Saute in olive oil until vegetables are tender.
-Add bread crumb and dash of salt and pepper.
-Set aside.
-After washing chicken throughly, pound with meat mallet until about 1/8" thick.
-Season with sprinkle of cayenne pepper and garlic powder.
-Place about 2 oz. of reserved mixture onto one side of chicken and roll, securing open side with skewers or toothpicks.
-Repeat with remaining chicken.
-Deep fry chicken in hot oil for about 3 minutes, until light golden brown.
-Place chicken onto cookie sheet and bake in 375 degree oven for 25-30 minutes.
-Saute remainder of green onions and whole crawfish tails in olive oil until onions are tender.
-Warm heavy cream over medium flame.
-Add Creole seasoning, chicken base, crawfish and onion mixture.
-In separate pan, make blonde roux by cooking butter and flour until thick and golden brown.
-Add to sauce and cook over low flame until thick.
-Serve stuffed chicken over cooked pasta and cover with crawfish sauce

Creole Seasoning

• 2 tablespoons onion powder
  2 tablespoons garlic powder
  2 tablespoons dried oregano leaves
  2 tablespoons dried sweet basil
  1 tablespoon dried thyme leaves
  1 tablespoon black pepper
  1 tablespoon white pepper
  1 tablespoon cayenne pepper
  1 tablespoon celery seed
  5 tablespoons sweet paprika

The future is like heaven - everyone exalts it, but no one wants to go there now.

The Aborigines of Australia call their native food “bush-tucks.” It includes game meat such as kangaroo, turkey, and goanna, which is a kind of lizard.