Crawfish-Spinach Stuffed Chicken Breasts

1/2 pound crawfish

1/2 pound spinach

1/2 cup Ricotta cheese

1/2 tablespoon garlic, crushed

1/4 cup Parmesan cheese, grated

1 tablespoon oregano

Five 8 ounce deboned chicken breasts

1 cup heavy cream

1/2 cup chicken stock

1 teaspoon black pepper

1/4 cup green onions

1/2 cup entrail, chopped and browned

1/2 cup mushrooms chopped

Preheat oven to 350F. Place crawfish, chopped spinach, Ricotta cheese, garlic, Parmesan cheese and oregano in bowl. Mix well. Stuff chicken breasts and bake at 350F for 35 minutes. Mix heavy cream, garlic, chicken stock pepper, and entrail and mushrooms. Let simmer until sauce thickens, then add green onions. Pour into casserole dish over stuffed breasts and serve.

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Cajun Country -- New Iberia, Louisiana