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INGREDIENTS
Stuffing
1 cup Italian Breadcrumbs
1/2 cup Crab meat
Chopped seasonings (celery, bell pepper, onion)
1 teaspoon minced garlic
2 Tablespoons butter
2 eggs
Chicken Breast
4 to 6 oz. chicken breast
Salt, red pepper, garlic powder
Caribbean Jerk seasoning
Sauce (Veloute')
2 Tablespoons butter
2 Tablespoons flour
1 cup Chicken stock
1 tablespoon fresh cilantro
1/2 teaspoon rosemary
PROCEDURE
- In a sauce pan on a medium heat saute the vegetables with butter.
- Add crab meat.
- In a large bowl mix bread crumbs and eggs up.
- Transfer the sauteed vegetables and crab meat into to the large bowl. With a wooden spoon mix all ingredients.
- Wash, cut and weigh the chicken. Marinate in olive oil for approximately 2 minutes. Then sprinkle the Caribbean jerk season on the chicken breast.
- Put crabmeat inside of chicken breast and roll into an oval shape.
- Bake at 350 degrees until chicken reaches an internal temperature of 165 degrees.
- Remove and top with sauce.
- To make the sauce, Heat the butter and flour in a skillet preparing a light brown roux. Add fresh cilantro, rosemary, and chicken stock. Cook for 2-3 minutes. Then serve.
