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Friday, February 25, 2005
8 chicken breasts 2 lbs. crawfish tails marinated vegetables 1 onion, chopped 2 small bell peppers 2 stalks of celery 3 large chopped tomatoes 1 package mushrooms Salt and Pepper, granulated garlic and season all parmesan
2 cups cooked rice 1 1/2 cups Pecans Chopped Onions, Bell Peppers, celery salt and pepper, granulated garlic and season all
Season chicken breast with salt, pepper and season-all and granulated garlic.
In a mixing bowl, add chopped onions, bell pepper, celery, chopped tomatoes, mushrooms, and crawfish. Season with salt, pepper, season-all and granulated garlic.
Pour Italian dressing over mixture until covered, marinate for about 30 minutes.
Stir mixture and stuff one side of chicken breast and fold over.
Top with parmesan cheese.
Place in baking dish covered with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake until golden brown. Remove from oven.
Prepare 2 cups of cooked rice. Season to taste with salt, pepper, season-all and granulated garlic. Add 1 cup chopped onions, bell pepper, and celery. Also add 1 1/2 cups chopped pecans. Mix well. Cover with foil and bake in a 350 degree oven for 30 minutes.