Crab Stuffed Chicken Ingredients
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 Instructions
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, sauté 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
Add remaining lemon juice and butter to skillet; stir until butter is melted.
Pour sauce over chicken.
Yield: 6 servings
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