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August 8, 2011
Crab-Stuffed Chicken
Chicken From The Oven
Prep time:
20 minutesCooking time:
20 minutes“For inexpensive lemon peel, use a vegetable peeler to remove the skin before you squeeze the lemon. Chop the lemon peel, wrap it tightly in plastic wrap and freeze to use in a future recipe.”
Ingredients
Serves 6
- 6 boneless, skinless chicken breasts (about 4 ounces each)
- 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
Directions
1
Preheat oven to 350°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 medium bowl.
2
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 is browned, about 5 minutes.
3
Place chicken in prepared dish. Bake until cooked through, about 15 minutes; place on a plate. Meanwhile, sauté shallot in wine in a nonstick skillet over medium heat for about 15 seconds.
4
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.
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Cookin' xpress!
Cookin' xpress!
To separate an egg quickly, use a handy kitchen gadget such as an egg separator.
Great Pairings
Grilled Eggplant
Fresh lemon juice is essential to the distinctive flavor of this side dish. Buy several pounds of lemons during peak season. Squeeze the juice and freeze in ice-cube trays. One cube will equal 1 tablespoon juice.
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