INGREDIENTS

for chicken

• 6 oz. chicken breast
• 1/2 slice proscuitto or ham
• 7 each spinach leaf, blanched
• 3 each basil leaves
• 1/2 to 1 oz. imitation crab*
• 1/2 oz. dijon mustard
• 2 toothpicks

* You can utilize any type of white fish or seafood like shrimp, crab, lobster, etc. If you utilize any of those, you will need to pre-cook before rolling into the breast of chicken. If not, they will not cook through.

for sauce

• 12 oz. chicken stock, low sodium
• 12 oz. Chardonnay
• 2 oz.butter

DIRECTIONS

for chicken

1. Pound chicken breast thin and lay flat, presentation side down (the smoothest side).
2. Cover surface of breast with Dijon mustard followed by the blanched spinach leafs.
3. Then layer inside the breast with basil, Proscuitto, and imitation crab.
4. Carefully roll breast and secure with toothpicks or skewer. Brown on all sides.
5. Finish cooking in oven.
6. Slice on the bias and fan out on plate.

for sauce

1. Remove chicken breasts from pan.
2. De-glaze pan with Chardonnay and chicken stock.
3. Reduce by 2/3rds.
4. Finish with butter. Swirl in cold butter until incorporated. (I recommend doing this off the heat so the butter does not separate.)