| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 1 | T | Flour |
| 1/2 | c | Cream |
| Salt | ||
| Pepper | ||
| 1 | c | Crabmeat |
| 1 | c | Chopped mushrooms |
| Bread crumbs | ||
| 4 | Whole chicken breasts, boned | |
| and skinned | ||
| 2 | Or | |
| 3 | Eggs, beaten | |
| Oil | ||
| 2 | T | Butter |
| 2 | T | Flour |
| 1 1/2 | c | Cream |
| Salt | ||
| Pepper | ||
| 2 | T | Dill |
| 1 | c | Sliced mushrooms |
| 1/4 | c | White wine |
| 2 | Limes, juice of |
INSTRUCTIONS
Melt butter and add flour to make a roux. Slowly add cream to make a smooth sauce. Season with salt and pepper to taste. Add crabmeat, mushrooms and enough bread crumbs to bind the stuffing. Pound each breast thin and fill each with stuffing. Roll to enclose. Dip each breast first into the beaten eggs, then into bread crumbs. Saut in oil until golden brown. Remove from pan and drain. Bake at 450ø for 5 minutes to finish cooking. To make sauce, melt butter and add flour to make a roux. Slowly add cream. Add seasonings to taste, mushrooms, wine and lime juice. Heat. Serve over stuffed chicken breasts. Yisld: 4 servings. ROBERT M. EUBANKS III From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 704
Calories From Fat: 444
Total Fat: 50.3g
Cholesterol: 337.6mg
Sodium: 541.9mg
Potassium: 556.4mg
Carbohydrates: 23.7g
Fiber: <1g
Sugar: 1.3g
Protein: 37.4g