Updated: 4/20//2007

TV Morning Show 4/20/07

Chicken Imperial

4 six-ounce skinless, boneless chicken breasts, pounded to ½-inch thick

1 eight-ounce package cream cheese

2 eggs, beaten

½ teaspoon each salt and pepper

1 tablespoon fresh chopped parsley

½ cup breadcrumbs

1 pound crabmeat

1 cup heavy cream

2 tablespoons Dijon mustard

2 tablespoons minced red pepper

additional fresh chopped parsley for garnish

Combine cream cheese, eggs, salt, pepper, parsley, breadcrumbs and crabmeat, and mix well. Divide mixture into four equal parts, place on the center of the chicken breasts, and roll up. Bake the stuffed breasts at 350 degrees for 40 minutes. In a small saucepan, combine heavy cream, mustard and red pepper, and simmer for 15 to 20 minutes. Serve over the chicken, garnishing with parsley.