Wednesday, January 19, 2005

Stuffed Chicken Breast with Crabmeat

Preheat oven to 325 degrees

6 boneless chicken breasts
1 lb. crabmeat
1 egg
6 slices smoked ham
1 1/4 c. mayonnaise
2 Tb. mustard
2 T. lemon juice

Line chicken breasts on a foil lined cookie sheet.
Mix crabmeat with egg, tossing lightly.
Divide crabmeat into six portions.
Mound one portion of crab on top of each breast.
Cover each portion with a slice of ham.
Bake for 40 minutes.


Blend mayonnaise, mustard and lemon juice.
Cook over low heat, do not aloow to boil.
Spoon over baked breast at serving time.