Chicken Breast Stuffed w/ Crawfish & Marinated Vegetables from The Coffee House

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

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.