Crab Stuffed Chicken Breast
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
boneless, skinless |
|
| 3 | slices |
boiled ham
cut in half |
* |
| 3 | tablespoons |
mayonnaise
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 1 | cup |
dorure
egg wash (egg + water) |
* |
| 1 | x |
white pepper
ground |
*
|
| ½ | cup |
bread crumbs
|
|
| ¼ | teaspoon |
seasoning
seafood |
* |
| 1 | tablespoon |
parsley leaves
chopped |
|
| 12 | ounces |
crab meat
|
|
| 2 | tablespoons |
vegetable oil
for cooking |
|
| 6 | slices |
gruyere cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
boneless, skinless |
|
| 3 | slices |
boiled ham
cut in half |
* |
| 45 | ml |
mayonnaise
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 237 | ml |
dorure
egg wash (egg + water) |
* |
| 1 | x |
white pepper
ground |
*
|
| 118 | ml |
bread crumbs
|
|
| 1.3 | ml |
seasoning
seafood |
* |
| 15 | ml |
parsley leaves
chopped |
|
| 346.8 | ml/g |
crab meat
|
|
| 3E+1 | ml |
vegetable oil
for cooking |
|
| 6 | slices |
gruyere cheese
|
|
Directions
Preheat the oven to 400℉ (200℃).
Pound the chicken breasts between 2 sheets of waxed paper until very thin.
Mix the mayonnaise, seasonings and crabmeat.
Mound the crabmeat on the end of each chicken breast.
Roll each breast up around the filling.
Prick each breast to seal.
Roll the breasts in flour.
Dip each in the dorure. (Dorure is an egg wash, egg mixed with a bit of water)
Mix the parsley with the bread crumbs.
Roll the breasts in the bread crumbs.
Heat the oil in a skillet.
Brown the breasts all over.
Arrange the breasts on a lightly greased cookie sheet.
Bake for 10 to 15 minutes.
Serve hot.
