Crab Stuffed Chicken

Yield: 6 servings

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

1. Heat oven to 350 degrees F. Grease a medium baking dish.
2. Cut horizontal slits in chicken to form pockets.
3. Mix crabmeat, mayonnaise, 2 teaspoons lemon juice, egg yolks and crumbs in a bowl.
4. Stuff mixture into pockets.
5. Roll chicken in flour to coat.
6. Heat oil in a large heavy skillet over medium-high heat; add chicken.
7. Cook until chicken in browned, about 5 minutes.
8. Place chicken in prepared dish.
9. Bake until cooked through, about 15 minutes; place on a plate.
10. Meanwhile, sauté shallot in wine in a non-stick skillet over medium heat for 15 seconds.
11. Cook sauce until liquid is reduced by half, about 5 minutes; remove from heat.
12. Add remaining lemon juice and butter to skillet; stir until butter is melted.
13. Pour sauce over chicken.