Creole Chicken Breasts with Crab & Artichoke Stuffing
Ingredients
Chicken
- 1 1/2 pounds chick breast cutlets pounded thin
- Coarse salt and freshly ground black pepper to taste
- pinches A fewpoultry seasoning
Crab and Articoke Stuffing
- 2 shallots finely chopped
- 1 rib celery from the heart finely chopped
- 2 tbsp Extra virgin olive oil Twice around the pan
- 1 in can artichoke heartswater drained and chopped, 15 ounces
- 1/2 cup chicken broth 3 or 4 splashes
- 8 ounces canned crabmeat
- 2 slices white bread toasted and buttered
- 1 tsp Old Bay seasoning 1/4 palmful
- Coarse salt and freshly ground black pepper to taste.
Creole Sauce
- 1 tbsp EVOO once around the pan
- 1 pat butter about ½ tbsp
- 1 cup dry sherry
- 1 cup chicken broth
- 1 tbsp cornstarch dissolved in a splash of water or broth.
Instructions
Prepare Chicken
- Season chicken cutlets with salt, pepper, and poultry seasoning. Set aside.
Make Stuffing
- In a skillet over medium heat, sauté shallots and celery in olive oil 2 or 3 minutes.
- Add artichoke hearts and broth; cook 1 minute more.
- Add crabmeat and heat through, breaking up meat.
- Cube toast into small dice and add to pan.
- Season with Old Bay seasoning, salt and pepper and combine ingredients until bread is moist.
- Remove from heat.
- Place small mounds of stuffing on cutlets and roll up. Secure with toothpicks.
Make Sauce
- Heat non-stick skillet over medium-high heat.
- Add olive oil and butter to pan.
- Place chicken roll-ups in pan and brown, 2 or 3 minutes on each side. Remove chicken.
- Add sherry and cook to reduce by half, 1 or 2 minutes.
- Add broth and bring to a boil.
- Add cornstarch liquid and stir to thicken sauce.
- Return chicken to pan.
- Cover and simmer until chicken is cooked through, about 5 minutes.
Done
- Serve chicken with a green salad and crusty French bread.