CHICKEN BREAST WITH CRAB AND ARTICHOKE SOUFFLE

Chicken Breast with Crab and Artichoke Souffle image

Provided by Robert Irvine : Food Network

Time 40m

Yield about 8 to 10 servings

Number Of Ingredients 9

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1/2 cup vegetable oil
4 pounds chicken breast, boneless and skinless, cut into 4-ounce portions
Salt and pepper
Crab boil seasoning (recommended: Old Bay)
1/2 cup butter
1 pound crabmeat, picked through to remove remnants of shells
1(6-ounce) can artichoke hearts, cut into quarters
1/2 cup all-purpose flour
1 cup heavy cream

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.