Savory Seafood Stuffed Chicken Breasts

  • 4 whole chicken breasts (boneless, or boned is okay)
  • 2 large scallops
  • 4 oz. imitation crab meat
  • Seasoned flour
  • 1 tsp. summer savory, dried
  • 1 cube butter
  • 1 diced scallion for garnish
  • 1 small clove garlic, crushed
  • 1/4 cup cream or milk
  • 1/2 cup chardonnay

Prepare the chicken breasts as follows: open the breast with a paring knife or with your hands. Sprinkle the savory upon the scallop and crab and stuff it into the opening of the breast. Coat the entire breast with seasoned flour (a salt and pepper seasoning is fine).

Melt the butter in a large skillet over low to medium heat. Add the garlic, stir into the butter for flavor and then add the chicken breasts. Simmer covered for approximately 15 minutes per side to assure that the heat penetrates adequately. Check frequently. When the breasts are browned on one side, turn them over with tongs to brown the other side. Add 1/4 cup chardonnay during the last 3 to 4 minutes of cooking and cover.

When done, remove the chicken breasts to a serving plate and prepare the sauce as follows: To the pan drippings, add the remaining wine to the skillet and add 1 or 2 tablespoons of seasoned flour to thicken. Slowly stir in 1/4 cup cream or milk stirring constantly until a gravy consistency is obtained. Spoon the hot gravy over the chicken breasts and garnish with diced scallion.

Serve promptly and enjoy!

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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