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| Crabmeat Stuffed Breast of Chicken
Categories: Mushrooms, Bread Crumb, Cream, Chicken, Poultry, Stuffed
1 tablespoon of butter
1 tablespoon of flour
1/2 cup of cream
Salt
Pepper
1 cup of crabmeat
1 cup of chopped mushrooms
Bread crumbs
4 Whole chicken breasts; boned
2 - 3 Eggs, beaten
Oil |
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SAUCE
2 tablespoons of butter
2 tablespoons of flour
1 1/2 cup of cream
Salt
Pepper
2 tablespoons of dill
1 cup of sliced mushrooms
1/4 cup of white wine
2 Limes; juice of
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. Sauté in oil until golden brown. Remove from pan and drain. Bake at 450ºF. 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. Yields: 4 servings. ROBERT M. EUBANKS III From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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