CHICKEN STUFFED WITH CRAB (PINAG-ISANG MANOK)

Chicken Stuffed With Crab (Pinag-Isang Manok) image

Provided by Mikekey *

Categories Chicken

Time 2h

Number Of Ingredients 22

4 chicken breast halves, skinless and boneless
1/4 c dry white wine
FILLING
1 Tbsp minced garlic
1 Tbsp vegetable oil
1 c minced onion
2 c cooked crab meat, flaked
1 1/2 c sliced fresh mushrooms
1 tsp ground sage
1/4 tsp ground black pepper
1 tsp salt
1 Tbsp chopped green bell pepper
1 Tbsp chopped red bell pepper
2 Tbsp butter, for frying
SAUCE
2 c canned coconut milk, unsweetened
1 tsp ground ginger
1 tsp chicken bouillon granules
1 c coconut cream, unsweetened
1/4 c half and half
2 tsp cornstarch
2 Tbsp water

Steps:

1. Flatten chicken breasts between 2 sheets of waxed paper. Marinate in wine for 1 hour.
2. To prepare filling, saute garlic in oil. Add onion and cook until translucent, then add the crab meat, mushrooms, sage, pepper, salt and peppers. Saute until mushrooms are soft.
3. Remove chicken from wine. Pat dry.
4. Place filling on one side of chicken breast, then roll. Tie with string.
5. Heat butter in Dutch oven and brown chicken breasts on both sides.
6. Add coconut MILK and ginger. Simmer a few minutes.
7. Dissolve bouillon cube in coconut CREAM and pour into pan with half and half. Simmer until chicken is tender, turning occasionally, about 30 minutes. Remove chicken. Set aside and keep warm.
8. Stir cornstarch into water until dissolved. Let the sauce simmer and add cornstarch mixture to thicken.
9. Remove string and slice chicken rolls and pour sauce over to serve.