60 boneless chicken breasts
5 pound chopped crawfish tails
2½ cups finely diced onions
2½ cups finely diced celery
2½ cups finely diced red bell pepper
3 Tbl finely diced garlic
2½ cups finely sliced green onions
2½ cups chopped parsley
2½ tsp Pernod or Herbsaint
10 tbsp sherry
2½ cups Bechamel Sauce
5 cups seasoned Italian bread crumbs
salt and cracked black pepper to taste
10 cups seasoned flour
5 cups vegetable oil |
Preheat oven to 375 degrees. Pound chicken
breasts lightly to flatten and season with
salt and cracked black pepper.
In a ten quart mixing bowl combine
all remaining
ingredients except flour and oil. Blend
well
to incorporate and adjust seasonings
if necessary.
Place an equal amount of the stuffing
in
the center of each breast, roll into
a turban
shape and secure with toothpicks. Dust
lightly
in flour and set aside.
Saute chicken until brown on all sides. Place
in oven and bake for 10-15 minutes or you
may with to deep fry at 375 degrees for ten
minutes. Serve with andouille tarragon cream.
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