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Full Online Book HomeLearning KitchenPoultry - Chicken - Crab Stuffed Chicken Breasts
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Poultry - Chicken -  Crab Stuffed Chicken Breasts Post by :treeofprofits Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1086

Click below to download : Poultry - Chicken - Crab Stuffed Chicken Breasts (Format : PDF)

Poultry - Chicken - Crab Stuffed Chicken Breasts

6 oz. canned crab meat
1 Tbl. chopped fresh chives
1 egg, lightly beaten
4 chicken breasts, with bone and skin
1/4 cup butter, melted
2 Tbl. soy sauce
1/4 tsp. Worcestershire sauce

Preheat oven to 350 degrees F.

Mix the crab, egg, and chives. Make a pocket in each chicken breast by lifting the skin where the wing was attached, moving your finger in a fanning motion. Place 2 Tbl. of the crab mixture in each pocket. Arrange skin side up in a glass baking dish, overlapping as necessary.

Combine melted butter, soy sauce, and Worcestershire sauce. Drizzle over breasts. Bake at 350* for 40
minutes, basting often. Serves 4.
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Ingredients for 2 servings: 1/4 cup flour 6 oz cream cheese softened 3 tablespoons chopped green onion 2 tablespoons chopped cilantro 8 oz. flaked, cooked crabmeat 4 Tablespoons chopped walnuts 4 (8 oz.) chicken breasts, skinned and boned 1 tablespoon oil For flour mixture, in pie plate, stir together flour, salt and pepper For Filling:In a mixing bowl, stir together cream cheese, green onion, cilantro, salt and pepper. Stir in crabmeat and set filling aside.Place each chicken breast between sheets of plastic wrap and lightly pound to 1/4 inch thickness. On top of the boned side of

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Poultry - Chicken -  Couscous With Chicken
1/2 cup chopped onion 1 clove garlic, minced 1 tablespoon olive oil or cooking oil 12 ounces boneless, skinless chicken thighs, cut into 1-inch cubes 3 medium carrots, cut into 1-inch pieces (1 1/2 cups) 1 1/4 cups chicken broth 1 cup sliced celery 1/2 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/8-1/4 teaspoon crushed red pepper 1 medium zucchini, cut into 1/2 x 1/2 x 1-inch strips 2 medium tomatoes, peeled, seeded, and chopped 15-ounce can garbanzo beans, drained 1 cup couscous In a large, heavy skillet or Dutch oven cook the onion and garlic in