Louisiana Stuffed Chicken Breasts Recipe

Name: Louisiana Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: Boneless Skinless Chicken Breasts; 1/2 cup chopped green onions; 1/2 cup chopped celery; 2 cloves minced garlic; 3 tablespoons butter; Sherry Wine; Herbed Croutons; 1/4 cup chopped fresh parsley; 1 tablespoon dried dill weed; 1/4 cup all-purpose flour; 1 cup half-and-half; 1 teaspoon paprika; Lemon Pepper Seasoning; Salt to taste; Lump Crabmeat

Experience the succulent flavors of Louisiana with this mouthwatering stuffed chicken breast recipe! Tender chicken breasts are generously filled with a savory blend of sautéed celery, green onions, garlic, and your choice of fresh herbs, enhanced by the optional addition of succulent crab meat for an extra luxurious touch. A touch of sherry adds depth, while crispy croutons provide delightful texture. Baked to perfection, this dish is a crowd-pleaser for any occasion. Prepare to be amazed!

Prep Time 20 mins

Cook Time 75 mins

Calories 325.3 kcal

Protein 53g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Louisiana Stuffed Chicken Breasts

Boneless Skinless Chicken Breasts
1/2 cup chopped green onions
1/2 cup chopped celery
2 cloves minced garlic
3 tablespoons butter
Sherry Wine
Herbed Croutons
1/4 cup chopped fresh parsley
1 tablespoon dried dill weed
1/4 cup all-purpose flour
1 cup half-and-half
1 teaspoon paprika
Lemon Pepper Seasoning
Salt to taste
Lump Crabmeat

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How to Make Louisiana Stuffed Chicken Breasts

Place chicken breasts between two sheets of waxed paper. Using a meat mallet, gently pound each breast to an even 1/4-inch thickness.
Season both sides of each flattened chicken breast generously with lemon pepper and salt.
In a large skillet, sauté 1/2 cup chopped green onions, 1/2 cup chopped celery, and 2 cloves minced garlic in 2 tablespoons of butter until softened (about 5 minutes).
Add 2 tablespoons of dry sherry to the skillet and cook for 1 minute. Stir in 1/2 cup croutons, 1 cup (optional) crab meat, 1/4 cup chopped fresh parsley, and 1 tablespoon of dried dill weed. Mix well.
Divide the stuffing evenly among the chicken breasts. Roll up each breast tightly, tucking in the ends and securing with toothpicks.
Dust the rolled chicken breasts lightly with 1/4 cup all-purpose flour.
Place the chicken breasts in a baking dish, seam-side down.
Sprinkle the chicken with 1 teaspoon paprika.
Melt 1 tablespoon of butter and drizzle it over the chicken breasts.
Pour 1 cup of half-and-half into the bottom of the baking dish.
Bake uncovered at 350°F (175°C) for 50-60 minutes, or until the chicken is cooked through and the juices run clear. Baste frequently with the pan juices.