Crabmeat stuffed breast of chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | tablespoon | Flour |
| ½ | cup | Cream |
| Salt | ||
| Pepper | ||
| 1 | cup | Crabmeat |
| 1 | cup | Chopped mushrooms |
| Bread crumbs | ||
| 4 | Whole chicken breasts; boned and skinned | |
| 2 | Or | |
| 3 | Eggs; beaten | |
| Oil | ||
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1½ | cup | Cream |
| Salt | ||
| Pepper | ||
| 2 | tablespoons | Dill |
| 1 | cup | Sliced mushrooms |
| ¼ | cup | White wine |
| 2 | Limes; juice of | |
Directions
SAUCE
Melt butter and add flour to make a roux. Slowly add cream to make a smooth sauce. Season with salt and pepper to taste. Add crabmeat, mushrooms and enough bread crumbs to bind the stuffing. Pound each breast thin and fill each with stuffing. Roll to enclose. Dip each breast first into the beaten eggs, then into bread crumbs. Saut‚ in oil until golden brown. Remove from pan and drain. Bake at 450ø for 5 minutes to finish cooking. To make sauce, melt butter and add flour to make a roux. Slowly add cream. Add seasonings to taste, mushrooms, wine and lime juice. Heat. Serve over stuffed chicken breasts. Yisld: 4 servings.
ROBERT M. EUBANKS III
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .