CHICKEN BAYOU LAFOURCHE
   
    FOR STUFFING:
   
    6 boneless chicken breasts
    1/2 tsp Pernod or Herbsaint
    1/2 pound chopped crawfish tails
    1 tbsp sherry
    1/4 cup finely diced onions
    1/2 cup Bechamel Sauce
    1/4 cup finely diced celery
    1/2 cup seasoned Italian bread crumbs
    1/4 cup finely diced red bell pepper
    1 tsp finely diced garlic
    salt and cracked black pepper to taste
    1/4 cup finely sliced green onions
    1/4 cup chopped parsley
    1 cup, seasoned flour
    1/2 cup vegetable oil
   
    METHOD:
   
    Preheat oven to 375 degrees. Pound chicken breasts lightly to flatten and
    season with salt and cracked black pepper. In a one 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. In a ten inch
    saute pan over heat oil over medium high heat and 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. (see recipe below)
   
    PREP TIME: 1 hour
   
    SERVES: 6