Chef Daniel Young prefers starting with bone-in breasts because they are thick enough to stuff. You can remove the bones yourself, or ask the butcher to do it for you. Boneless breasts will work too, but they must be thick. Makes 4 servings.
Ingredients
4 large chicken breasts, bone-in
CRAB STUFFING:
1 pound lump crabmeat
2 tablespoons Old Bay seasoning
4 cloves garlic, minced
Juice of 1/2 lemon
1 teaspoon Chef Daniel’s Cajun spice mix (see recipe)
1 egg, beaten
1 teaspoon crushed red chilies
Salt to taste
SAUCE:
2 tablespoons Chef Daniel’s Cajun spice mix (see recipe)
Juice of 1/2 lemon
2 tablespoons butter substitute, such as Smart Balance
Directions
Preheat oven to 375.
Use a small boning knife to separate meat from bones. Use scissors to remove excess skin. Make a deep slit along the length of the breast for the stuffing.
Mix together crab stuffing ingredients. Spoon one-fourth of crab mixture into each chicken breast. Place stuffed chicken breasts, skin side up, in a deep baking pan.
In a small saucepan, stir together sauce ingredients until butter is melted, then pour mixture over stuffed chicken breasts.
Bake until chicken is golden brown, about 25-30 minutes, or until internal temperature reaches 150. Serve with steamed vegetables and boiled potatoes.
