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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### 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.
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### 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**.
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### 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**.
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### 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.
