Fleur-De-Lis Chicken

• 1 cup cooked crawfish tail meat (about 6 ounces)
• 1 cup chopped spinach
• 1/4 cup finely chopped mushrooms
• 1/4 cup chopped green onions
• 1/4 cup part-skim ricotta cheese
• 2 tablespoons grated fresh Parmesan cheese
• 1 1/2 teaspoons chopped fresh oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced
• 6 (4-ounce) skinless, boneless chicken breast halves
• 1 tablespoon butter

1. Preheat oven to 350u0b0.
2. Combine first 10 ingredients in a medium bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1/3 cup crawfish mixture into each pocket.
3. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Wrap handle of pan with foil; bake at 350u0b0 for 35 minutes or until chicken is done.

chopped spinach, mushrooms, green onions, ricotta cheese, parmesan cheese, fresh oregano, salt, black pepper, garlic, skinless, butter

Taken from www.myrecipes.com/recipe/fleur-de-lis-chicken (may not work)