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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 breaststuffedchickenbreasts.jpg


January 7, 2008 - Posted by | gourmet, recipes | , ,

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