3/4 cup butter or margarine, divided
1/4 pound fresh crab meat (or frozen, thawed)
1/4 cup thinly sliced scallions
1 tablespoon prepared horseradish
1 teaspoon tomato paste
1 tablespoon fresh lemon juice
2 tablespoons fresh breadcrumbs
salt and ground pepper to taste
1/2 cup dry white wine
1 roaster breast
1 tablespoon vinegar
Preheat oven to 375oF. Melt 2 tablespoons of butter and
toss in a mixing bowl with crab meat, scallions,
horseradish, tomato paste, lemon juice, breadcrumbs and
salt and pepper. With your forefinger carefully loosen
skin from the neck end of the chicken breast to form a
pocket, taking care not to detach sides or bottom. Stuff
crab mixture between breast and skin. Rub breast with 1
tablespoon butter; sprinkle with salt and pepper and place
in roasting pan. Bake approximately one hour, until skin
is brown and meat is tender. Remove to serving platter and
keep warm. Skim off any fat from drippings; add wine and
vinegar and bring to a boil. Reduce pan juices to about
1/4 cup and remove from heat. Whisk in remaining butter,
strain into a sauceboat and serve separately.
QUICK SWEET AND SOUR BREASTServes 4
In most cases, I prefer fresh produce to canned. Tomatoes
are, at times, an exception. If you're buying out-of-season
tomatoes, and if you don't know the source, there's a good
chance that they were picked green and artificially