Chicken Breast with Crawfish Stuffing and Queso Panela Sauce

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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