Ingredients
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3/4 cup crabmeat
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1/3 cup cream cheese, softened
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1 teaspoon lemon juice
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1 teaspoon Worcestershire sauce
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1/2 lemon, zest of
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salt & freshly ground black pepper
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2 skinless chicken breast fillets
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1/4 cup flour, seasoned with
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salt and pepper
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3/4 cup breadcrumbs
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3 tablespoons oil
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1 egg, whisked with 1 tablespoon water
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1 green onion, very finely sliced
Instructions
- Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
- Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
- Press edges together to seal.
- Carefully coat each side of breast in seasoned flour, shake excess off.
- Dip into egg, then into the crumbs, pressing gently to coat.
- Refrigerate 30 minutes.
- Heat oven to 200°C.
- Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
- Bake 20-25 minutes or until cooked through but still juicy.