In honor of HBO Sunday and the return of Treme, I decided to cook a dish with some New Orleans flair...while the must-taste list goes on for pages (Uptown Looter at Cooter Browns, Fried Shrimp PoBoy at Ramparts, Laura's Pralines, Crawfish Monica) the possible favorite would be the deep-fried crab-stuffed shrimps we ate at Jazz Fest, which sadly were not from a restaurant and thus can be found but 2 weeks a year...so with that in mind, I made some delicious chicken breasts so stuffed with crab they needed a handful of toothpicks to close.
Ingredients:
- 2-4 Boneless skinless chicken breasts
- 2-3 oz fresh Crabmeat (per breast)
- 1/2 c diced onion
- 2 tbs white wine
- 2 tbs lemon juice
- 1/2c breadcrumbs
- 1 tbs softened butter
- salt/pepper
- Italian seasoning
Sauce:
- 1/4c white wine
- 2 tbs butter
- 1 tsp flour
Wooden toothpicks
1) Pre-heat oven to 375.
2) Prepare stuffing: Saute onion until softened. Add to bowl. Add in crabmeat, wine, lemon, and breadcrumbs and mix well.
3) Prepare chicken breasts: Placing palm on the chicken, slice through the middle, but not all the way through, so that sides of chicken breasts open like a book.
4) Lay open and season with salt, pepper, and italian seasoning
5) Rub inside with softened butter.
6) Scoop a generous mound of stuffing into center of each chicken breast, then roll outside ends in to form a roll. Secure opening with toothpicks (criss-crossing two to hold).
7) Heat skillet with butter and olive oil and place chicken toothpick side up in pan. Cook for 2-4 min.
8) Turn chicken over and transfer chicken to baking pan and cook in oven 45min-1hr.
9) Add butter, flour, white wine to saucepan (which chicken was cooked in)
10) Cook until mixture forms a smooth sauce. Serve atop chicken.
