Crab Stuffed Chicken

6 (4 ounce) boneless, skinless chicken breasts
1 cup flaked fresh crabmeat or 1 (6 ounce) can crabmeat
1/4 cup mayonnaise
4 teaspoons lemon juice, divided
2 egg yolks
1 cup seasoned bread crumbs
1 cup all-purpose flour
1/4 cup vegetable oil
1 shallot, chopped
1/2 cup white wine or white grape juice
2 tablespoons butter

Heat oven to 350 degrees F. Grease a medium baking dish.

Cut horizontal slits in chicken to form pockets.

Mix crabmeat, mayonnaise, 2 teaspoons lemon juice, egg yolks and crumbs in a bowl. Stuff mixture into pockets. Roll chicken in flour to coat.

Heat oil in a large heavy skillet over medium-high heat; add chicken. Cook until chicken in browned, about 5 minutes.

Place chicken in prepared dish. Bake until cooked through, about 15 minutes; place on a plate.

Meanwhile, saut shallot in wine in a non-stick skillet over medium heat for 15 seconds.

Cook sauce until liquid is reduced by half, about 5 minutes; remove from heat. Add remaining lemon juice and butter to skillet; stir until butter is melted. Pour sauce over chicken.

Serves 6.