Ingredients Jump to Instructions ↓

  1. 4 oz 113g Chicken breast halves - boneless, skinless (large)

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Pepper

  4. 6 oz 170g King or snow crab - frozen, thawed

  5. 1 tablespoon 15ml Lemon juice

  6. 1/4 cup 15g / 1/2oz Cornstarch

  7. 3 tablespoons 45ml Butter or margarine

  8. 2 Green onions - minced

  9. 1/2 cup 73g / 2.6oz Green pepper - chopped

  10. 1 tablespoon 15ml Flour

  11. 1/2 cup 118ml Dry white wine or chicken broth

  12. 1/2 cup 118ml Whipping cream

  13. Parsley - chopped

Instructions Jump to Ingredients ↑

  1. Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4" thick and 6-8" across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling.

  2. Fold edges over, if desired. Roll in cornstarch, coating heavily. Heat butter in saucepan. Over medium heat, saute chicken for 15 minutes or until cooked through, turning to brown evenly. Remove from pan and keep warm. Add green onions and green peppers to pan.

  3. Saute 1 minutes, stirring constantly. Stir in flour. Add wine. Heat to boiling, stirring up pan browning. Add cream. Boil, stirring, until sauce is thickened and smooth. Add chicken. Simmer 5 minutes longer. Serve, garnished with chopped parsley.


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