Chicken Breasts Stuffed With Crab (pinag-isang Manok)

Total Time: 2 hrs Preparation Time: 1 hr 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/4 cup dry wine
• 1 tablespoon garlic, minced
• 1 tablespoon oil
• 1 cup onion, minced
• 2 cups crabmeat, flaked
• 1 1/2 cups mushrooms, sliced
• 1 teaspoon ground sage
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon green bell pepper, chopped
• 1 tablespoon red bell pepper, chopped
• 2 tablespoons butter, for frying
• 2 cups coconut milk
• 1 teaspoon ground ginger
• 1 teaspoon low-sodium instant chicken bouillon granules
• 1 cup coconut cream
• 1/4 cup half-and-half
• 2 teaspoons cornstarch
• 2 tablespoons water

Recipe

• 1 flatten chicken breasts between 2 sheets of waxed paper. marinate in wine for 1 hour.
• 2 to prepare filling, saute garlic in oil. add onion and cook until translucent, then add the crab meat, mushrooms, sage, pepper, salt and peppers. saute until mushrooms are soft.
• 3 remove chicken from wine. pat dry.
• 4 place filling on one side of chicken breast, then roll. tie with string.
• 5 heat butter in dutch oven and brown chicken breasts on both sides.
• 6 add coconut milk and ginger. simmer a few minutes.
• 7 dissolve bouillon cube in coconut cream and pour into pan with half and half. simmer until chicken is tender, turning occasionally, about 30 minutes.
• 8 remove chicken. set aside and keep warm.
• 9 stir cornstarch into water until dissolved.
• 10 let the sauce simmer and add cornstarch mixture to thicken.
• 11 slice chicken rolls and pour sauce over.