iVillage member monty251 shared this impressive chicken dish. This is perfect for a dinner party or special occasion - or to make an ordinary day special!
monty251 Le Marais Restaurant's
|1 cup fresh or frozen asparagus||1/4 teaspoon pepper|
|2 tablespoons water||1 tablespoon margarine or butter|
|4 skinless, boneless chicken breasts; halved||1 tablespoon snipped chives|
|1/4 teaspoon salt||2 tablespoon flour|
|1 can (6 oz) crabmeat, drained, flaked and cartilage removed||1 cup milk|
|1/4 teaspoon dried dill||3/4 teaspoon finely shredded lemon peel|
Chicken: Place asparagus in an 8x8x2 inch microwave safe dish.
Add water and cover with plastic wrap, turning one corner to vent.
Cook on high for 2 to 3 1/2 minutes or until tender and then drain.
Pound chicken breast halves to form rectangle about 1/4 inch thick.
Sprinkle chicken with salt.
For filling, combine crabmeat, dill, and pepper.
Toss to mix.
Spoon 1/4 of the filing onto each breast half.
Arrange asparagus across the chicken breast.
Roll up each breast half, jelly-role style.
Secure with wooden toothpicks.
Arrange chicken rolls, seam side down, in same baking dish used to cook asparagus.
Cover with vented plastic wrap.
Cook on high for 6 to 8 minutes or until chicken in no longer pink, giving the dish a half-turn and rearranging the rolls after 4 minutes.
Sauce: Combine margarine or butter and chives.
Microwave uncovered on high for 30 to 40 seconds or until butter is melted.
Stir in flour, Add milk.
Return to microwave and cook uncovered for 3 to 5 minutes or until thickened and bubbly, stirring every minute until slightly thickened, then every 30 seconds.
Stir in lemon peel.
Serve sauce over chicken.
If desired, garnish with lemon wedges and dill.
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