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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
6 chicken breast halves, skinned and boned
3 slices boiled ham, cut in half
3 tablespoon mayonnaise
flour
salt
ground white pepper
1 cup Dorure1
½ cup bread crumbs
¼ teaspoon seafood seasoning
1 tablespoon parsley, chopped
12 ounce crabmeat
2 tablespoon cooking oil
6 slices Gruyere
Preheat the oven to 400°F.
Pound the chicken breasts between 2 sheets of waxed paper until very thin. Mix the mayonnaise, seasonings and crabmeat. Place the chicken breasts, skin side down, on a platter. Place a halved slice of ham on each breast. Mound the crabmeat on one end of each chicken breast. Roll each breast up around the filling. Prick each breast to seal. Roll the breasts in flour. Dip each in the dorure. Mix the parsley with the bread crumbs. Roll the breasts in the bread crumbs. Heat the oil in a skillet. Brown the breasts all over. Arrange the breasts on a lightly greased cookie sheet. Bake for 10 to 15 minutes. Serve hot.
1 Dorure is a French egg wash used to give color and gloss to yeast dough or pasty. Use 1 egg yolk mixed with 1 to 2 tablespoons water or milk.