MARYLAND BREAST OF CHICKEN
This recipe calls for scallions. If you have trouble finding scallions, ask for green onions; they’re the same thing.
3/4 cup butter or margarine, divided
1/4 pound fresh crab meat (or frozen, thawed)
1/4 cup thinly sliced scallions
1 tablespoon prepared horseradish
1 teaspoon tomato paste
1 tablespoon fresh lemon juice
2 tablespoons fresh breadcrumbs
salt and ground pepper to taste
1/2 cup dry white wine
1 roaster breast
1 tablespoon vinegar
Preheat oven to 375oF. Melt 2 tablespoons of butter and toss in a mixing bowl with crab meat, scallions, horseradish, tomato paste, lemon juice, breadcrumbs and salt and pepper. With your forefinger carefully loosen skin from the neck end of the chicken breast to form a pocket, taking care not to detach sides or bottom. Stuff crab mixture between breast and skin. Rub breast with 1 tablespoon butter; sprinkle with salt and pepper and place in roasting pan. Bake approximately one hour, until skin is brown and meat is tender. Remove to serving platter and keep warm. Skim off any fat from drippings; add wine and vinegar and bring to a boil. Reduce pan juices to about 1/4 cup and remove from heat. Whisk in remaining butter, strain into a sauceboat and serve separately.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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