I made this with fresh crab meat so I am not sure what the difference in taste will be with canned, I know sometimes with the other ingredients you add to a recipe it does not make a difference if it is canned or fresh. With this one I could really taste the crab coming through so having fresh was so yummy, where as canned to me can sometimes have no flavour or a real funny flavour.

Ingredients

4 Chicken breasts
200g Lump crab meat
120g Cream cheese
2 Small green onions, sliced thinly
1 Tablespoon lemon juice
3 Cloves garlic, crushed
11/2 Tablespoons parsley
3/4-1 Tablespoon dill, chopped finely
1 Teaspoon tarragon, finely chopped
3 Tablespoons paresan cheese, Grated
8 Prosciutto slices

Sauce

1/2 Cup dry white wine
1/2 Cup water
11/2 Tablespoons green onions, chopped finely
2 Teaspoons Dijon mustard
11/2 Teaspoons chicken stock granules
1 Teaspoon cornflour
5 Teaspoons capers
1/2 Cup double cream
2 Egg yolks
Pepper to taste

Method

1. Pound chicken breasts with a meat mallet until of equal thickness about 1/4 inch.

2. Combine the rest of the ingredients, except prosciutto, in a bowl and mix until well bleneded.

3. Dived stuffing mix equally among the breasts on one half, fold other half of chicken over stuffing, wrap 2 slices of prosciutto around each breast to secure.

4. Place breasts in a lightly oiled oven proof dish, drizzle a little oil over the top of breats, cook in a pre-heated oven 180ºC for 25-30 Min’s or until cooked through.

Sauce

1. While chicken is cooking make the sauce. Heat a small amount of olive oil in a pan add onion and sweat a couple of minutes.

2. Add wine and water bring to the boil, add mustard and stock, stir until both are dissolved, turn the heat down.

3. Mix a little water with cornflour and add, stir until sauce thickens slightly. Add capers and cream, stir to combine.

4. In a bowl pour 5 tablespoon of sauce into the eggs, add 1 tablespoon at a time and mix after each addition (this will stop the eggs from scrambling when it hits the hot sauce.) add egg mixture to sauce, stir over a low heat until sauce thickens, add pepper to taste.

To Serve: Slice chicken in half and arrange atop asparagus or spinach or sliced potato chips whatever you like. Pour sauce over.

All photos taken by me unless othrewise stated