Chicken Breasts Neptune

Course : Seafoods
Serves: 4
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4 large chicken breast halves -- boneless, skinless
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces king or snow crab -- frozen, thawed
1 tablespoon lemon juice
1/4 cup cornstarch
3 tablespoons butter or margarine
2 medium green onions -- minced
1/2 cup green pepper -- chopped
1 tablespoon flour
1/2 cup dry white wine or chicken broth
1/2 cup whipping cream
1/4 cup parsley -- chopped

Preparation / Directions:

Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4" thick and 6-8" across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling. Fold edges over, if desired. Roll in cornstarch, coating heavily. Heat butter in saucepan. Over medium heat, sauté chicken for 15 minutes or until cooked through, turning to brown evenly. Remove from pan and keep warm. Add green onions and green peppers to pan. Sauté 1 minutes, stirring constantly. Stir in flour. Add wine. Heat to boiling, stirring up pan browning. Add cream. Boil, stirring, until sauce is thickened and smooth. Add chicken. Simmer 5 minutes longer. Serve, garnished with chopped parsley.

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