Secrets from The Carriage House Restaurant
Crawfish Stuffed Chicken with Sun-dried Tomato Butter Sauce
4 boneless, skinless chicken breasts
1 cup tightly packed fresh spinach leaves, as needed
1 cup Louisiana crawfish tails, chopped
1 tablespoon blackening seasoning
1/4 teaspoon chopped fresh thyme
salt and freshly ground black pepper to taste
2 tablespoons olive oil
parsley for garnish
olive oil as needed
1 tablespoon chopped sun-dried tomato
1 teaspoon minced shallots
1 teaspoon minced capers
1/2 cup heavy cream
1/4 cup white wine
juice of half a lemon
2 tablespoons unsalted butter
1 teaspoon chopped parsley
salt and pepper to taste
Preheat oven to 350ºF.
Pound chicken breasts with a meat mallet until they are 1/4-inch thick. Layer half of the spinach leaves over each breast. Evenly divide crawfish and place in a row horizontally across middle of each piece of chicken. Top with remaining spinach leaves. Beginning with short edge, roll stuffed chicken pieces over filling and secure with wooden toothpicks. Sprinkle chicken with blackening seasoning, thyme, salt and pepper.
Heat olive oil in a cast iron skillet set over medium-high heat. Add chicken rolls. Sear chicken rolls on all sides and place in a baking dish. Bake for 20 minutes until cooked through. Remove wooden toothpicks and transfer cooked chicken to a platter. Slice if desired.
Barely cover over the bottom of a sauté pan with olive oil and place over medium heat. Add sun-dried tomatoes, shallots and capers and sauté until shallots are tender. Stir in cream, wine and lemon juice. Cook until reduced by half, about 10 minutes. Reduce heat and whisk in butter. Season with salt and pepper and serve of chicken.
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Chef Jeremy Langlois leads the culinary team at the Houmas House Plantation as Executive Chef of the award winning Latil's Landing Restaurant, named by Esquire Magazine as one of the top twenty best new restaurants in America. There he masterfully creates wonderful dishes in a style that he calls "Nouvelle Louisiane".