Martin Bros. Recipes

Crab Stuffed Chicken with White Wine Cream Sauce & Brown Rice

Keywords: Poultry

Added: April 08, 2019

CRAB STUFFED CHICKEN

1 each —Tyson Boneless Skinless Chicken Breast – 6 oz (970420)

1-1/2 – 2 oz —Fortune Crab Meat (371890)

As needed —Paris Brothers Cervasi® Lemon Juice (733120)

As needed —Salt

As needed —Pepper

As needed —Corn Starch

PREP | Preheat oven to 375°F. Lightly pound out chicken to approximately 6 inches wide. Sprinkle lemon juice onto chicken, place crab in center and fold. Season with salt and pepper. Coat with corn starch. In a sauté pan or on a griddle, brown chicken. Place browned chicken onto baking sheet. Bake until internal temperature reaches 165°F.

 

WHITE WINE CREAM SAUCE

1/4 cup —Butter

1 cup —Bix Diced Green Peppers (380761)

2 Tbsp —Flour

1/4 cup —White Wine

3/4 cup —Anchor Chef’s Heavy Cream (929770)

1 tsp —Black Pepper

1/2 cup —Green Onions (361010), sliced

PREP | In a sauce pan over medium heat, add butter and peppers. Sauté until peppers start to soften. Add flour. Continue to cook for approximately 1-2 minutes. Add wine and start pouring in cream, whisking until smooth. Adjust thickness by adding cream. Add black pepper and green onions to taste.

YIELD | 8-10

 

BROWN RICE

1 cup —Uncle Ben’s Brown Rice (460668)

PREP | Prepare according to manufacturer directions.


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