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Stuffed Chicken with Louisiana Crawfish Sauce

Submitted By: Farrah Roybiskie
Prep. Time: 1:30
Serves: 4

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
3 Tbls. butter OR margarine
1/3 cup all-purpose flour
1 cup heavy cream
1 Tbls. chicken base OR 1 Tbls. chicken bouillon granules
Creole seasoning - to taste

-In a large saucepan over medium-high heat, sauté celery, green bell pepper, 1/4 cup green onions, 1/2 lb. crawfish tails, and 1/4 cup crab meat in olive oil until vegetables are tender.
-Stir in bread crumb and season with salt and pepper; set aside.
-Pound chicken with a meat mallet until about 1/8" thick; season with cayenne pepper and garlic powder.
-Place 1/4 of the prepared seafood stuffing onto a piece of chicken and roll up, securing with skewers or toothpicks; repeat with remaining chicken breasts.
-Place chicken on a cookie sheet, spray with non-stick cooking spray, and bake in a 375 degree oven for 30-35 minutes, or until juices run clear; remove from oven and keep warm.
-In a saucepan over medium-high heat, sauté remaining green onions, crawfish, and crab in butter until onions are tender.
-Reduce heat to medium-low and stir flour into saucepan; slowly stir in cream, whisking out any lumps of flour.
-Stir soup base into saucepan and season with Creole seasoning.
-Simmer, stirring constantly, until thickened.
-Serve sauce poured over stuffed chicken.