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Creole Chicken Breasts with Crab & Artichoke Stuffing

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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.
Keyword Chicken