Crab Stuffed Chicken Breast
4 large boneless skinless chicken breasts
Chopped spinach (fresh or thawed)
2 – 4 ox. Log goat cheese, cut into 8 rounds
2 king Crab legs
Sun dried tomatoes
Garlic powder
Salt and pepper
Heat oven to 375
Coat baking pan with light olive oil
Carefully cut chicken Breast almost in half (horizontally) leaving about ½ inch of meat uncut. Peel back the top half clam shell style
Remove crab meat from crab legs.
Place thawed spinach in paper towel and squeeze out excess water
Spread spinach, 1 cheese round, crab, tomato, and a second cheese round in the breast.
Flip the top half of the breast over the fillings.
Secure with toothpicks if needed.
Back 30 minutes.
While baking, prepare the White Sauce;
White Sauce
2 cubes butter
Fat Free Sour Cream
Grated parmesan Cheese
1 log (4 oz) Goat cheese
White flour
White or blush wine
In a sauce pan, melt the butter and cheese on low heat
Increase heat to medium
Add 1 -2 cups of wine
Add sour cream
1 cup parmesan cheese
Stir constantly to thicken
Add additional parmesan cheese and small amounts of flour to thicken to desired consistency.
Serve on the side or over chicken breast
About
Although traditional headhunters were a group of people living in the jungles and were reputed to hunt people, decapitating and shrinking their heads, modern day headhunters have become a bit more sophisticated.
My name is Gary Perman, and I’m a headhunter. I provide critical management for technology companies throughout North America. I identify top talent who have a track record of success in their field and I articulate to them…Why they should work for my client company.
My secondary passion is the enjoyment of good food and good wine, without the fancy “art” that so many “gourmet chefs” think is important to feed their egos.
You won’t find any “art platters” here, no fancy platters with something drizzled over a piece of meat the size of a cell phone and two anorexic sticks of asparagus on the plate.
Here, you will find interesting, sometimes exotic, but fun, filling dishes you can create and enjoy with family and friends and you don’t need to be a “chef” to prepare these food.
Enjoy!
Gary Perman, the Gourmet Headhunter
Feel free to contact me: 360-835-2205 gary@garyperman.com www.permantech.com or www.linkedin.com/in/perman
Visit my management site
For more information on:
How to Manager Your Team during lean times
Succession Management
Hiring and Interviewing Tips
How to Increase Your Bottom Line
Go to www.technicalheadhunter.com
and www.permantech.com-
Recent Comments
My Own Sweet Thyme
Discover the art of great cooking with my friend Lisa. She is a master of appetizers, desserts and international cuisine.
http://myownsweetthyme.blogspot.com/
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