crab stuffed chicken
i had crab stuffed chicken at a local diner a few months ago and have wanted to try to make it at home for a while now. however, i cant find a good recipe that is not loaded with cream cheese. would it work to make up a simple batch of crab cake mix (crab, little mayo, few slices of bread, mustard, herbs and spices) and stuff the chicken breasts?
Crab Stuffed Chicken Breasts
4 whole chicken breasts; boned
1 pound crab meat (more if you prefer a greater influence from the crab)
1 egg well beaten
½ cup butter
½ tsp oregano
½ tsp marjoram
½ tsp chopped fresh parsley
¼ pound jack cheese
(subst. Swiss cheese, or Mozzarella cheese)
1 cup flour
1 ½ cups bread crumbs
1 cup Sauterne
Preheat oven to 375 degrees
Cut the chicken breasts in half to make 8 pieces.
Remove skins and membrane.
Place between two sheets of plastic wrap and pound to flatten cutlets to approx. 1/8 inch.
Whip butter until fluffy, then stir in the oregano, marjoram and parsley to make an herb butter.
Cut cheese lengthwise into 8 pieces.
Spread half the herb butter on the cheese pieces (evenly divided) and place a stick of buttered cheese on each cutlet.
Evenly distribute 1/8 of the total crab meat over each piece of buttered cheese.
Roll the cutlet, cheese and crab inside, tucking in the ends as you roll and seal tightly
Use short skewer or tooth picks to secure the rolls.
Coat rolls with flour, dip in beaten egg, then roll in bread crumbs to coat.
Place each roll, side by side, in baking dish.
Bake, uncovered in 375 degree oven for ten minutes.
Melt the remaining butter, stir the wine into the melted butter and drizzle over the rolled stuffed chicken breasts.
Return to oven and continue baking, basting occasionally, for 15 minutes or until the rolled chicken breasts are golden brown and sender.
Serve, spooning sauce over each serving.
Note: Adding mustard or other spices to the crab mixture would be up to the individual preference of the chef.