Chicken Breasts Stuffed With Crab (Pinag- Isang Manok)
Created by Mikekey on December 31, 2013
- Servings: 4
- Prep Time: 80m
- Cook Time: 40m
- Recipe #11670
Ingredients
- 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
How to Make
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Step 1: Flatten chicken breasts between 2 sheets of waxed paper. Marinate in wine for 1 hour.
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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.
How to Make
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Step 3: Remove chicken from wine. Pat dry.
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Step 4: Place filling on one side of chicken breast, then roll. Tie with string.
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Step 5: Heat butter in Dutch oven and brown chicken breasts on both sides.
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Step 6: Add coconut MILK and ginger. Simmer a few minutes.
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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.
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Step 8: Remove chicken. Set aside and keep warm.
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Step 9: Stir cornstarch into water until dissolved.
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Step 10: Let the sauce simmer and add cornstarch mixture to thicken.
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Step 11: Slice chicken rolls and pour sauce over.