RACHEL RAY'S CREOLE CHICKEN BREASTS STUFFED WITH CRAB AND ARTICHOKE

RACHEL RAY'S CREOLE CHICKEN BREASTS STUFFED WITH CRAB AND ARTICHOKE image

Categories Chicken

Number Of Ingredients 19

Ingredients:
1 to 1.5 lbs chicken breast cutlets (thin cut), pounded thin
Coarse salt and freshly ground pepper, to taste
A few pinches of poultry seasoning
Crab and Artichoke Stuffing
2 shallots, finely chopped
2 Tb EVOO
1 can artichoke hearts in water, drained and chopped (15 oz)
1/2 cup chicken broth
8 to 10 ounces canned crab meat
2 slices white bread, toasted and buttered
1 tsp Old Bay seasoning
salt and pepper to taste
Creole Sauce
1 Tb EVOO
1 pat butter (1/2 Tb)
1 cup dry sherry
1 cup chicken broth
1 Tb cornstarch dissolved in a splash of water or broth

Steps:

Season chicken with salt, pepper and seasoning. Put aside. Saute shallots in EVOO over medium heat in a skillet for 2-3 minutes. Add in artichoke hearts and broth, and cook for one more minute. Add the crabmeat and heat it up, breaking the meat. Chop the toast into small cubes and add it to the pan. Add the Old Bay, salt and pepper to taste. Mix well then remove from heat. Put small mounds of the stuffing in the chicken and roll it up, securing it with a toothpick. Make the sauce by adding the EVOO and butter to the same pan over medium high heat. Put the chickens in the pan to brown them for 2-3 minutes on each side. Remove the chicken and then add the sherry. Reduce the sherry to half volume (about 1-2 minutes). Add the broth, bring to a boil, then add the cornstarch mixture and stir. This will thicken the sauce. Finally, return the chicken to the pan and cover and simmer until the chicken is cooked through. This will take about 5 minutes. Serve with a green salad and crusty French bread.