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Recipe
Crab Stuffed Chicken In A Dijon Mustard Sauce Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 413 | |
| Calories from Fat 194 | 47% |
| Total Fat 22.13g | 28% |
| Saturated Fat 12.93g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 884mg | 37% |
| Potassium 342mg | 10% |
| Total Carbs 36.36g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.22g | 1% |
| Protein 12.74g | 20% |
Ingredients Convert Measures
- 4 x boneless chicken, breasts
- 1 c. fresh or possibly canned crabmeat
- 4 Tbsp. Dijon mustard
- 1/4 c. fresh parsley, minced
- 1/4 c. fresh basil, minced
- 1 x egg, lightly, beaten
- 1 c. cornmeal
- 3 Tbsp. butter
- 4 x shallot, minced
- 1/2 c. dry white wine
- 1 c. cream
- 1 x lemon, zested
- 1/2 c. capers
Directions
- With a sharp knife, make a pocket in the breast.
- In a bowl mix the crabmeat, 2 Tbsp. mustard, parsley, basil. Stuff breast with filling. Dip chicken packets into egg and roll in cornmeal.
- In a skillet, heat 2 Tbsp. butter and gently saute/fry the chicken, turning occasionally. Saute/fry approximately 10 to 15 min till chicken is cooked through. Remove from pan and set aside.
- Add in remaining butter to pan and saute/fry the minced shallots, the remaining mustard and wine. Simmer about 2-3 min. Add in the cream and simmer for another minute. Don't boil. Add lemon zest and capers.
- Transfer chicken to the pan and simmer 2-3 min more. To serve, ladle sauce over the chicken.
- Tip: If you do not want to create the pocket in the chicken, you can center the filling on a chicken breast which has been pounded flat and roll up and cook the same way as above.
