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Gently pound a ten ounce chicken
breast. Cover one side with our Zinfandel Orange Mustard. Place two ounces
of fresh Crabmeat, one tsp of Butter and a pinch of salt on the mustard.
Gently fold the breast, double dip in Egg and Japanese Bread Crumbs. Heat
two TBS Olive Oil in skillet and place the breast in the hot oil. Gently
brown and then turn. Place in oven at 500 for twelve minutes, turn and cook
an additional five minutes. Remove and allow to rest for three or four
minutes before serving.
While resting, use the skillet to
create a fabulous sauce with two TBS Zinfandel Orange Mustard and one cup of
Heavy Cream. Bring the cream to a boil, add the mustard and plate. Place the
“Elljay” on the sauce and serve with Rice and your favorite Vegetable
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