Crab Stuffed Chicken Breast with Mustard Sauce
	6 large    chicken breasts   4 1/2 Tbs    butter   3 Tbs    olive oil   Filling   4 Tbs    butter   4 whole    spring onions   2 cloves    garlic   255 g    crab meat   1 Tbs    lemon juice   1 1/2 Tbs    cream     black pepper   Sauce   4 Tbs    butter   1 cup    water   6 Tbs    dry white wine   4 Tbs    seeded mustard   2 Tbs    cream     Filling 1 Melt butter in a pan. Add finely sliced spring onions and finely chopped garlic. Cook for 1 minute. Add drained crab meat, lemon juice, cream and black pepper. Cook for further minute. Sauce 1 Melt butter in a pan. Add water, wine, mustard and cream. Chicken 1 Cut pocket in chicken breast, thickest side (without cutting right through). Fill pocket with prepared filling. Heat oil and butter in a pan, add fillets and cook until golden on both sides. Remove and place in greased casserole dish. Cover, chill and freeze. 2 Defrost well and bake, covered in a 180°C oven for 20 minutes. Make the sauce fresh and pour over breasts before serving.   Servings: 6 Preparation time: 30 minutes Cooking time: 20 minutes    Recipe Type Low Carb, Main Dish, Poultry   Copyright © 2006, The Gourmet Saint