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CRAB STUFFED CHICKEN BREASTS
6 boneless, skinless chicken breasts
3 oz. crabmeat
2 oz. cooked sliced mushrooms
2 oz. cooked spinach
3 oz. grated mozzarella cheese
1 Tbsp. Minced shallots
2 eggs
3 oz. breadcrumbs
8 oz. cream
Salt and pepper
Zest of one lemon
Lay out the chicken breast and place spinach, mushrooms, crab and mozzarella on half of the breast. Fold over breast and roll in flour. Dip into whisked eggs and roll in breadcrumbs. Sauté the breasts on medium high heat until brown and finish in a 400-degree oven for 10 minutes.
Make a sauce by sautéing shallots, lemon zest, salt and pepper in some olive oil. Add the cream and reduce by half.
Serve chicken covered in sauce with garlic mashed potatoes and fresh steamed vegetables. |
