Crab Stuffed Crumbed Chicken

I have not tried a recipezaar members recipe in awhile so I thought I would make one last night. This was excellent, like the chef who made it, I used fresh crab meat in mine so I can not comment on how it would taste with canned or imitation. I also made a hollandaise sauce to go with but it was so not needed, I thought it might be a little dry, hence the sauce, but the chicken was moist and tender and it was a great crunchy coating. I did use panko flakes (Japanese breadcrumbs) instead of regular I just prefer them they always come out nice and crisp. If you want to view the original recipe or want to see other recipes by this chef please click here.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

3/4 Cup crabmeat
1/3 Cup cream cheese, softened
1 Green onion, very finely sliced
1 Teaspoon lemon juice
1 Teaspoon Worcestershire sauce
1/2 Lemon, zest of
Salt & freshly ground black pepper
2 Skinless chicken breast fillet
1/4 Cup flour, seasoned with Salt and pepper
1 Egg, whisked with 1 tablespoon water
3/4 Cup breadcrumbs (I used Panko Flakes, Japanese breadcrumbs)
3 Tablespoons oil

Method

1. Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.

2. Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.

3. Press edges together to seal.

4. Careful coat each side of breast in seasoned flour, shake excess off.

5. Dip into egg, then into the crumbs, pressing gently to coat.

6. Refrigerate 30 minutes.

7. Heat oven to 200c.

8. Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.

9. Bake 20-25 minutes or until cooked through but still juicy.

I serve mine on a bed of spinach with mashed baby carrots.

All photos taken by me unless otherwise stated.