Stuffed Chicken Breast with Artichoke Sauce
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Wednesday, 22 June 2011 15:42
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6 chicken breasts, deboned, with skin intact 1 pound lump crabmeat, picked for shells ¼ cup butter ¼ cup diced onions ¼ cup diced celery ¼ cup diced red bell pepper 1 TBS minced garlic 1 ounce white wine 2 eggs ½ cup Italian...

 

  • 6 chicken breasts, deboned, with skin intact
  • 1 pound lump crabmeat, picked for shells
  • ¼ cup butter
  • ¼ cup diced onions
  • ¼ cup diced celery
  • ¼ cup diced red bell pepper
  • 1 TBS minced garlic
  • 1 ounce white wine
  • 2 eggs
  • ½ cup Italian bread crumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Louisiana Hot Sauce
  • ¼ cup melted butter
  • 1 15-ounce can artichoke hearts, drained, rinsed, tough outer leaves removed
  • ¼ cup sliced green onions
  • 1 TBS chopped parsley
  • 3 TBS flour
  • 3 cups chicken stock
  • 1 cup heavy whipping cream
  1. In a heavy sauté pan, melt butter over medium high heat; add onions, celery, bell pepper, and garlic; sauté 3-5 minutes until wilted
  2. Add crabmeat and deglaze with white wine
  3. Season with salt pepper, and hot sauce; remove from heat and allow to slightly cool
  4. In a mixing bowl, ship eggs and add to crabmeat stuffing while stirring constantly
  5. Sprinkle in bread crumbs to absorb liquid
  6. Divide stuffing into six equal portions and season chicken well with salt and pepper
  7. Lift skin from center of breast and carefully place stuffing between meat and skin to form a mound
  8. Place stuffed breasts into a greased casserole and set aside
  9. In a heavy skillet, heat remaining butter over medium high heat; cut artichokes in half and sauté for 3-5 minutes; add green onions and parsley and sprinkle in flour stirring into vegetable mixture
  10. Slowly pour stock and cream and bring to a boil, reduce to simmer
  11. Season sauce with salt, pepper, and hot sauce; once thickened, pour over chicken breasts and bake uncovered at 375° for 1 hour

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:16