"Walk Straight My Son ~ As the Old Crab Said to the Young Crab"
|I don't think I'm a snow crab, but I'm pretty!|
|Pretty sure I'm a mixture of halibut and red dye #40|
|This was me on Wednesday|
Crab Stuffed Chicken
4 boneless chicken breasts
12 ounces snow crab
2 minced shallots
1 stick butter
2 cups bread crumbs
2 cups sherry
1 1/2 cups white wine
3 cups heavy cream
Fresh dill and fresh parsley to equal ¼ cup
Salt and pepper to taste
Saute shallots in butter, add sherry and reduce by half. Add crab and cook for 2-3 minutes. Add bread crumbs to bind together and season to taste with salt, pepper and parsley.
Cut chicken breasts in half and pound until thin. Place stuffing on one end of chicken breast and roll up, tucking in ends. Dredge in flour. Heat a large nonstick sauté pan on medium high and melt 1 T butter in 2 T oil. Brown chicken rolls. Place the browned chicken in a 13x9 inch dish.
In the same sauté pan you used to brown the chicken, add wine and heavy cream, add 1 T. fresh dill; reduce this until it has thickened by half and season to taste with the salt, pepper and herbs.
Pour over the chicken and bake at 350 degrees for 25-30 minutes. Serves 8.