Time: 1 hour
Music Selection: Tracey Ullman – They Don’t Know
They may not yet know, but soon will how easy and delicious this very elegant meal is to make! Bon appetit!
4 chicken breasts
4 Tbsp butter
1 lb lump crabmeat
2 sheets puff pastry dough
1 large egg, lightly beaten
2 Tbsp butter
2 Tbsp flour
1 cup chicken broth
½ cup cream
1 Tbsp horseradish
Juice of ½ lemon
Dash smoked paprika
Preheat oven to 350 deg .
With hands, drain all liquid out of the crab and place in a bowl. Chop up some fresh dill and mix into the crab. Set aside.
Place one chicken breast between two sheets of plastic wrap and pound until thin (should be double in size). Continue with remaining chicken.
Cut the chicken breasts in half.
Roll out the pastry dough, so that you have 8 squares s (about 6 inch squares).
In the middle of each ½ chicken breast, place ½ Tbsp of butter, and a Tablespoon of crab. Continue with each and use up the crab. Wrap chicken around the crab, tucking it as well as you can, to form a little ball. Set aside.
In each pastry, place a chicken ball. Wrap pastry around chicken, sealing the dough at the bottom and place on parchment lined baking sheet. You can refrigerate these to cook later in the day.
When ready to bake, brush the tops of the pastry with the beaten eggs. Bake for 25 – 30 minutes, until puff pastry if browned.
While it is baking, make the sauce. In a small sauce pan, add the butter and melt. Whisk in the flour to make a roux. Add in the chicken stock and keep whisking. Add in the cream and allow it to thicken. Mix in the horseradish and lemon juice. Season with salt and pepper.