Come Dine With Me recipes Chicken breasts stuffed with a crab and mint mousse recipe

More from Maria Wilkinson's menu

Date Published:

07/05/2009

Maria from Come Dine With Me Portsmouth served her breasts stuffed

1. Preheat the oven to 200°C/Gas 6. Remove the skin from two of the chicken breasts and roughly chop the flesh. Put the chicken meat in a food processor with crab, mint leaves, 150ml of the cream and plenty of salt and pepper. Blitz until all the ingredients are well combined, soft and moussey.

2. Carefully make a lengthways hole in each of the remaining chicken breasts - through the thickest part until almost all the way to the end. Make sure you don’t cut through the flesh as these pockets need to hold the crab stuffing.

3. Pipe or spoon the crab stuffing into each chicken breast and gently close the open ends. Heat the oil in a large non-stick frying pan and cook the chicken, skin-side down, for 5 minutes over a medium-high heat until golden brown. Turn over and cook on the other side for 3-4 minutes until seared.

4. Transfer the chicken breasts to a baking tray, skin-side up. Dot with butter and roast in the centre of the oven for 15-20 minutes or until thoroughly cooked. The filling should be piping hot and there should be no pink meat remaining.

5. While the chicken is cooking, prepare the sauce. Pour the wine into a saucepan and add the shallot and chicken stock. Bring to the boil, then reduce the heat and stir in the remaining 150ml double cream. Return to a simmer and cook for 5 minutes or until the sauce is thickened, stirring regularly. Strain through a fine sieve into a clean pan and season to taste. Warm through gently.

6. Serve the chicken with the creamy wine sauce, rosti potatoes and seasonal vegetables.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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