Rachel Rays Creole Chicken Breasts Stuffed With Crab And Artichoke Recipes

LEMON CHICKEN

Steps:

• Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
• Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

CHICKEN BREAST WITH CRAB AND ARTICHOKE SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet. Season chicken with salt, pepper and crab boil seasoning on both sides. Place smooth side of breast into pan and let brown, then flip over to brown on other side. In a separate 2-quart saucepan, melt butter over medium heat, add crab and artichokes, and saute. Stir in flour, add cream and then season, to taste, with salt and pepper. Let simmer until it begins to become cohesive. Place chicken breasts on a baking sheet and top each piece with some of the crab mixture. Bake in oven until "souffle" is golden brown, about 7 to 8 minutes.

RACHAEL RAY'S DOUBLE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Cook pasta in boiling salted water for 4 minutes, then drain and rinse.
• Add all cheeses and 1/4 cup parsley to pasta; add salt.
• Beat eggs in bowl.
• Stuff pasta/cheese mixture under the skin of each chicken breast, then dip in eggs, then roll in breadcrumbs.
• Place in pan skin side up, bake 50 minutes.
• Heat marinara sauce in saucepan.
• Serve chicken on bed of sauce and topped with parsley.

CRAB STUFFED CHICKEN BREASTS

Steps:

• To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
• In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
• Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

CHICKEN BREASTS (((CRAB-STUFFED)))

Steps:

• Soften cream cheese& 2 tablespoons of butter!
• Preheat oven to 375 degrees.
• In a bowl combine cream cheese, 2 tablespoons butter, crabmeat& 1/2 envelope of the soup mix.
• Mix well& set aside.
• With a knife parallel to the cutting board, slice horizontally through each breast, stopping 1" from opposite edge.
• Open breasts, place waxed paper over the breasts& with a meat mallet pound them as thin as possible.
• Evenly spread each breast with the cream cheese& crabmeat mixture.
• Roll up or close each breast, securing open edge with wooden toothpicks.
• Set out 3 shallow bowls, 1 containing flour, 1 containing 2 beaten eggs,& the other containing the other 1/2 of the soup mix with the crushed corn flakes.
• Dip chicken into flour, then into egg,& then into the crushed corn flakes, coating well.
• In a large skillet, heat oil& 2 tablespoons butter over medium-high heat& cook chicken 10 minutes, turning once, or until golden brown on all sides.
• Transfer chicken to a greased or sprayed baking dish& bake, uncovered, 20 minutes, or until chicken is done.
• Remove toothpicks& serve.