For the chicken: Melt
butter over medium heat in a medium saute pan. Add crawfish
and season with salt and pepper. Saute until they begin to turn opaque. Deglaze
pan with the brandy and allow most of the liquid to evaporate. Remove from heat and allow to cool to room temperature. Stir in shrimp paste
, queso panela
and bread crumbs. Lay chicken breasts
out, spoon 2 tablespoons of the mixture onto each chicken breast and fold to enclose stuffing
. Secure with toothpicks. Dip each stuffed chicken breast into egg mixture and roll in seasoned flour.
Preheat oven to 375 degrees F.
Heat grapeseed oil
over medium heat in an ovenproof skillet. Sear
chicken, leaving each side undisturbed for the first few minutes to let the flour integrate into the surface of the chicken and to prevent crusting off. Transfer pan to oven and bake until chicken is fork tender, about 35 minutes.
For the sauce: Bring chicken stock
, nutmeg, and bay leaf
to a simmer in a small saucepan
. In a separate small saucepan saute the shallot
over medium heat until it turns translucent. Add flour to make a roux
. Whisk in brandy and let cook for about 2 minutes. Gradually whisk
in the chicken stock mixture and season with salt and pepper, to taste. Reduce heat to low and let simmer
for about 15 minutes to let flavors integrate and to thicken.
For the salsa: Heat salsa and add arrowroot to thicken.
Remove toothpicks from stuffed chicken and place in center of serving plate. Spoon about 1 tablespoon sauce over each chicken breast and top with salsa.