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1
Pound chicken breasts until flat.
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2
Place in a bowl, immerse in Worcestershire sauce, and refrigerate.
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3
Melt 1/2 cup butter in a large, cast iron skillet.
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4
Saute onion, celery, bell pepper, and garlic in butter for 15 minutes over medium heat, until vegetables are tender.
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5
Add the crawfish to the pan, and saute for an additional 4 to 5 minutes.
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6
Season with salt and pepper.
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7
Transfer mixture to a bowl, and set aside.
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8
Add 1/2 cup butter to the pan, and melt over medium-high heat.
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9
Dredge each chicken breast in the flour, and brown in the butter on one side only.
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10
Keep the chicken in the pan only long enough to brown, do not cook.
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11
The butter may begin to burn during this process.
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12
If it does, simply pour it out and add more.
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13
Place chicken, brown side down, on a flat surface.
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14
Spoon stuffing onto breasts, and wrap the breast ends up until they touch.
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15
Secure ends with a toothpick.
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16
Place stuffed breasts into a baking dish.
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17
Pour cream, remaining 1 cup butter, mushrooms, and green onions into a sauce pan, and heat gently for 5 minutes.
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18
Pour over chicken breasts.
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19
Place crabmeat in mounds on top of chicken.
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20
Cover the entire dish with foil.
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21
Bake in a preheated 375 degree F (190 degree C) oven for 45 minutes, or until chicken is cooked.
