Chicken breast & crawfish

By crcheney

Ingredients

• 4 -5 chicken breast (1 per person)
• defrost and broil in oven
• 1/2 c. celery
• 1/2 c. bell pepper
• 1/2 c. green onion
• cayanne
• rice creole seasoning
• 2 lb. crawfish tails
• extra virgin olive oil to sautee c.fish
• 2 Tsp bread crumbs
• 1/3 c. self rise flour
• 1 c. heavy whipping cream
• 1 chicken bouillon cubes

Preparation

Step 1

broil chicken breast in oven, if you want to stuff the breasts, butterfly the breast prior to broiling, if left whole, pound the breast until thin, shake creole seasoning to both sides of chicken, salt, pepper, garlic.
In olive oil sautee celery, bell pepper, green onions set aside.
In olive oil sautee 2 lb crawfish add to vegetables,
mix bread crumbs, heavy whipping cream, chicken bouillon cube & creole seasoning, dash of cayanne, stir till thick, add to crawfish & vegetables
After chicken is done, place on a bed of rice, top with the crawfish sauce