Ingredients

• 4 small chicken breasts (approx 150 gms)
• 3 Tbsps butter
• 2 Tbsps oil Filling
• 3 Tbsps butter
• 3 shallots (thinly sliced)
• 1 garlic clove (crushed)
• 170 gram canned crab meat
• 2 tsps lemon juice
• 1 Tbsp cream
• Cracked black pepper to taste Sauce
• 3 Tbsps butter
• ¾ cup water
• ¼ cup dry white wine
• 3 Tbsps seeded mustard
• 1 Tbsp cream

Method

Filling:

1. Melt butter in pan. Add sliced shallots and crushed garlic. Cook for 1 minute.
2. Add drained crab meat, lemon juice, cream and black pepper. Cook for further minute.

Sauce:

1. Melt butter in pan. Add water, wine, mustard and cream.

Chicken:

1. Cut a pocket in chicken fillet, thickest side, without cutting right through.
2. Fill pockets with prepared filling.
3. Heat oil and butter in pan, add fillets and cook until golden on both sides.
4. Remove and place on greased ovenproof dish.
5. Cover and bake in moderate oven for approximately 20 minutes.