Chicken Breast with Crawfish Stuffing and Queso Panela Sauce

Chicken:

• 4 tablespoons butter
• 1/2 pound small crawfish, shells and tails removed, diced small
• Salt and freshly ground black pepper
• 1/4 cup brandy
• 1 tablespoon shrimp paste
• 1 tablespoon mayonnaise
• 1/4 cup grated queso panela ("basket cheese", also known as queso canasta)
• 2 tablespoons shredded Parmesan
• 1/4 cup panko bread crumbs
• 6 (8-ounce) chicken breasts, butterflied
• 2 to 3 eggs, beaten
• 1 cup all-purpose flour, seasoned with salt and pepper
• 2 tablespoons grapeseed oil

Sauce:

• 1 cup chicken stock
• Dash ground cloves
• Dash nutmeg
• 1 bay leaf
• 1 shallot, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 tablespoon brandy
• Salt and freshly ground black pepper

Salsa:

• 1/2 cup mild salsa
• 2 teaspoons arrowroot whisked into 2 teaspoons water to make a slurry