Argentine Bean Crab and Asparagus Stuffed Chicken Breast - Cincinnati News, FOX19-WXIX TV

Argentine Bean Crab and Asparagus Stuffed Chicken Breast

Argentine Bean Crab and Asparagus Stuffed Chicken Breast


Tarragon Butter

  • 1 Stick butter at room temp
  • 1 Tablespoon chopped fresh tarragon
  • 1 Teaspoon lemon zest
  • Dash of Salt and Pepper
  • Mix all ingredients in small bowl, cover and refrigerate about 1 hour.


Chicken Breast

  • 4 Boneless and Skinless Amish Chicken Breast
  • 2 Uncooked Crabcakes
  • 12 Uncooked Asparagus Spears
  • 1 Cup Orange Juice
  • 1 Tablespoon Garlic
  • 1/2 Cup Olive Oil
  • Salt and Pepper
  • 8 Bamboo Skewers soaked in water for 30 minutes
  • Pound chicken breast into a flat and long strip a little less than 1/4 inch in thickness. Place chicken in ziplock bag and add orange juice, garlic, 1/4 cup olive oil, salt and pepper. Marinate for 30 to 40 minutes turning bag several times for maximum coverage. Remove chicken from marinade and place on a platter. Snap asparagus to the appropriate width of chicken breast and place in the middle, top with half an uncooked crabcake. Fold each side overtop and pierce with 2 skewers (make sure to pierce the asparagus as it will stabilize the chicken while cooking). Brush with remaining olive oil and season with salt and pepper. Cook either on a grill for 3 minutes each side or sear in a pan with olive oil 3to 4 minutes each side. Finish with a dollop of Tarragon Butter to serve.
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