Chicken Bayou LaFourche from Fat Catz

Chicken Bayou LaFourche

1 ea Chicken Breast pounded down

1oz Pecan pieces

3oz Boudin

Egg wash

6oz Seasoned Bread Crumbs

¼ cup olive oil

Pound the chicken breast down until thinned out. Coat the inside of the chicken with pecan pieces and the boudin. Fold the chicken breast over and place toothpicks around the outside to hold the stuffed chicken breast together.

Place the stuffed chicken in the egg wash and then into the bread crumbs then repeat to get a good coating of bread crumbs. Place olive oil in a nonstick pan and brown the chicken on all sides. Place in the oven and cook for 15 min on 350 degrees or until the internal temperature of the stuffed chicken reaches 160 degrees. Remove and let sit on a wire rack to cool before cutting. Top with your favorite cream sauce. We use the Creole cream sauce here at Fat Catz