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Chicken Breasts Stuffed With Crab (Pinag- Isang Manok)

Here's how you make Chicken Breasts Stuffed With Crab (Pinag- Isang Manok)
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  • Servings: 4
  • Prep: 80m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 boneless skinless chicken breast halves
  • 1/4 cup dry white wine
  • FILLING
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon oil
  • 1 cup onion, minced
  • 2 cups cooked crab, flaked
  • 1 1/2 cups mushrooms, sliced
  • 1 teaspoon ground sage
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon green bell pepper, chopped
  • 1 tablespoon red bell pepper, chopped
  • 2 tablespoons butter, for frying
  • SAUCE
  • 2 cups coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon low-sodium chicken bouillon granules
  • 1 cup coconut cream
  • 1/4 cup half-and-half
  • 2 teaspoons cornstarch
  • 2 tablespoons water
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Flatten chicken breasts between 2 sheets of waxed paper. Marinate in wine for 1 hour.

  • Step 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.

  • Step 3: Remove chicken from wine. Pat dry.

  • Step 4: Place filling on one side of chicken breast, then roll. Tie with string.

  • Step 5: Heat butter in Dutch oven and brown chicken breasts on both sides.

  • Step 6: Add coconut MILK and ginger. Simmer a few minutes.

  • Step 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.

  • Step 8: Remove chicken. Set aside and keep warm.

  • Step 9: Stir cornstarch into water until dissolved.

  • Step 10: Let the sauce simmer and add cornstarch mixture to thicken.

  • Step 11: Slice chicken rolls and pour sauce over.

We hope you enjoy this recipe!

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