Name: Stuffed Chicken Breast-crab Imperial And Spinach Wrapped In Puff Pastry Recipe
Total time: 50 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Chicken breast stuffed with crab imperial wrapped in puff pastry and baked till golden brown. Served with a light lemon horseradish cream. Perfect for your next date night. 

How to make Stuffed Chicken Breast-crab Imperial And Spinach Wrapped In Puff Pastry Recipe

Chef Dennis Littley

Crawler

American

<p>Chicken breast stuffed with crab imperial wrapped in puff pastry and baked till golden brown. Served with a light lemon horseradish cream. Perfect for your next date night. </p>

Non Vegetarian

4 boneless skinless chicken breasts pounded thin

Lump crabmeat

Baby spinach

Roasted red peppers

Mayonnaise hellman's preferred

Large egg

Old bay

Sheets puff pastry dough

Large egg lightly beaten

Unsalted butter

Flour

Chicken stock

Heavy cream

Prepared horseradish

Juice of one lemon

Pinch of black pepper

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

step 1

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

step 2

Mix mayonnaise, egg, sugar, and old bay together and blend well, this is your imperial sauce.

step 3

Mix together crabmeat, spinach and roasted peppers (if your using them).

step 4

Add the imperial sauce and mix together. (do not add all the imperial sauce in at one time in case its too much sauce for your mixture, the mix should be loose but not too loose.) chill this mixture for at least 30 minutes, it will be easier to work with.

step 5

Place chicken breasts on a tray and divide mixture between the four breasts.

step 6

Wrap breast around the crab meat mixture, tucking in all the sides until a nicely shaped ball is formed.

step 7

Place stuffed chicken seam side down in a casserole dish, adding a little chicken stock, or water in the bottom to keep the chicken moist, cover with foil and bake in a 350-degree oven for 20 minutes.

step 8

While the chicken is cooling prepare your puff pastry dough, by rolling it out so that's it's a little thinner and larger (you want to have 4 eight inch squares).

step 9

Place cooled chicken breast in the center of the puff dough and wrap the dough around the breast sealing the dough under the chicken breast *.

step 10

At this point, you can refrigerate your chicken and bake it later in the day.

step 11

Before baking, brush dough with a lightly beaten egg, place in 350-degree oven and bake for 20 minutes or until the pastry dough has a nice golden brown color.

step 12

Melt butter in small pan, then add in the flour, allow the roux to cook for 5 minutes on low, do not let it darken or burn.

step 13

step 14

Add in heavy cream and continue to mix if the sauce seems to thick add in more chicken stock or a little water.

step 15

Add in horseradish, lemon juice and black pepper, taste and adjust according to your tastes, using more horseradish if you like.

step 16

Serve chicken with lemon horseradish sauce and sides of your choice.

step 17

Chef Dennis: Restaurant Style Recipes and Travel Adventures