CRAB IMPERIAL STUFFED CHICKEN BREAST WITH A LEMON HORSERADISH SAUCE

CRAB IMPERIAL STUFFED CHICKEN BREAST WITH A LEMON HORSERADISH SAUCE

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When it comes to stuffed chicken breast, the sky’s the limit. And with my chicken breast stuffed with crab imperial and spinach, you’re reaching for the stars!

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Ingredients

– boneless skinless chicken breasts pounded thin – lump crabmeat – baby spinach – roasted red peppers (optional) – Mayonnaise Hellman's preferred – large egg – sugar – old bay

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 Trim chicken breasts and pound thin (chicken should almost double in size)

 Trim chicken breasts and pound thin (chicken should almost double in size).

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 Cook spinach in a little water until completely wilted. Squeeze out all the water from the cooked spinach.

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Mix together crabmeat, spinach and roasted peppers.  Add the imperial sauce and mix together. Chill this mixture for at least 30 minutes, it will be easier to work with. 

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Place chicken breasts on a tray and divide mixture between the four breasts.  Wrap breast around the crab meat mixture, tucking in all the sides until a nicely shaped ball is formed.

Serve and enjoy!

Serve and enjoy!

Serve and enjoy!

Serve and enjoy!

Serve and enjoy!

Serve and enjoy!

Serve and enjoy!

Swipe up now to get the full recipe!

Swipe up now to get the full recipe!

Swipe up now to get the full recipe!