Recipes:
Crab-Stuffed Chicken
INGREDIENTS
* 6 boneless, skinless chicken breasts (about 4 ounces each)
* 1 cup flaked fresh crabmeat **or** 1 (6-ounce) can crabmeat
* ¼ cup mayonnaise
* 4 teaspoons lemon juice, divided
* 2 egg yolks
* 1 cup seasoned bread crumbs
* 1 cup all-purpose flour
* ¼ cup vegetable oil
* 1 shallot, chopped
* ½ cup white wine or white grape juice
* 2 tablespoons butter
**SERVES:** 6
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MAKE AHEAD
Stuff and flour the chicken up to **4 hours ahead**.
Store stuffed chicken in the coldest part of the refrigerator until ready to cook.
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VARIATION
To give the stuffing a New Orleans twist, add **¼ teaspoon Creole seasoning**.
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DIRECTIONS
**1.** Preheat oven to **350°F**. Grease a medium baking dish. Cut horizontal slits in chicken to form pockets. Mix crabmeat, mayonnaise, **2 teaspoons** lemon juice, egg yolks and bread crumbs in a medium bowl.
**2.** Stuff mixture into pockets. Roll chicken in flour to coat. Heat oil in a large heavy skillet over medium-high heat; add chicken. Cook until chicken is browned, about **5 minutes**.
**3.** Place chicken in prepared dish. Bake until cooked through, about **15 minutes**; place on a plate. Meanwhile, sauté shallot in wine in a nonstick skillet over medium heat for about **15 seconds**.
**4.** Cook sauce until liquid is reduced by half, about **5 minutes**; remove from heat. Add remaining lemon juice and butter to skillet; stir until butter is melted. Pour sauce over chicken.
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Make It Quicker
* To separate an egg quickly, use a handy kitchen gadget such as an egg separator.
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