Source: dLife

Crayfish, vegetable, and cheese-stuffed chicken breasts.

Servings

6 oz Crayfish, wild, mixed species, steamed (or cooked crawfish tail)
1 cup fresh chopped spinach
0.25 cup fresh mushroom slices , finely chopped
0.25 cup fresh chopped green onion
0.25 cup Cheese, ricotta, partially skim
2 tbsp Cheese, parmesan, fresh, grated
1.5 tsp oregano leaves , chopped
0.5 tsp salt
0.5 tsp black pepper
2 medium garlic cloves , minced
6 boneless skinless chicken breasts (4 ounces each)
1 tbsp unsalted butter

1 Preheat oven to 350 degrees Farenheit.
2 In a medium bowl, mix together crayfish meat, spinach, mushrooms, onions, ricotta, Parmesan, oregano, salt, pepper, and garlic.
3 Slice a horizontal hole in the chicken breast to form a pouch. Spoon 1/3 cup of crayfish mixture into each pouch.
4 In a large skillet, melt butter over medium-high heat. Arrange chicken in skillet and cook 4 minutes per side or until surface is golden. Move skillet to oven and bake for 35 minutes or until chicken is cooked through.

Before placing skillet in oven, wrap handle with aluminum foil. Handle chicken carefully so stuffing does not fall out.