Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    boneless chicken breasts
     1/2  teaspoon      Pernod or herbsaint
     1/2  pound         chopped crawfish tails
   1      tablespoon    sherry
     1/4  cup           finely diced onions
     1/2  cup           béchamel sauce
     1/4  cup           finely diced celery
     1/2  cup           seasoned Italian bread crumbs
     1/4  cup           finely diced red bell pepper
   1      teaspoon      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

Preparation:

Preheat oven to 375F 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 sauté pan over heat oil over medium high heat and sauté chicken until brown on all sides. Place in oven and bake for 10-15 minutes or you may with to deep fry at 375F for ten minutes. Serve with Andouille tarragon cream. (see recipe) Source: Chef John Folse