Chicken Breasts Stuffed With Crab (Pinag-Isang Mano

Name: Chicken Breasts Stuffed With Crab (Pinag-Isang Manok)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves; ¼ cup dry white wine; 1 tablespoon garlic, minced; 1 tablespoon oil; 1 cup onion, minced; 2 cups crabmeat, flaked; 1 ½ cups mushrooms, sliced; 1 teaspoon ground sage; ¼ teaspoon pepper; 1 teaspoon salt; 1 tablespoon green bell pepper, chopped; 1 tablespoon red bell pepper, chopped; 2 tablespoons butter, for frying; 2 cups coconut milk; 1 teaspoon ground ginger; 1 teaspoon low-sodium instant chicken bouillon granules; 1 cup coconut cream; ¼ cup half-and-half; 2 teaspoons cornstarch; 2 tablespoons water

Servings: persons

4 boneless skinless chicken breast halves
¼ cup dry white wine
1 tablespoon garlic, minced
1 tablespoon oil
1 cup onion, minced
2 cups crabmeat, flaked
1 ½ cups mushrooms, sliced
1 teaspoon ground sage
¼ teaspoon pepper
1 teaspoon salt
1 tablespoon green bell pepper, chopped
1 tablespoon red bell pepper, chopped
2 tablespoons butter, for frying
2 cups coconut milk
1 teaspoon ground ginger
1 teaspoon low-sodium instant chicken bouillon granules
1 cup coconut cream
¼ cup half-and-half
2 teaspoons cornstarch
2 tablespoons water

1
Flatten chicken breasts between 2 sheets of waxed paper.
2
Marinate in wine for 1 hour.
3
To prepare filling, saute garlic in oil.
4
Add onion and cook until translucent, then add the crab meat, mushrooms, sage, pepper, salt and peppers.
5
Saute until mushrooms are soft.
6
Remove chicken from wine.
7
Pat dry.
8
Place filling on one side of chicken breast, then roll.
9
Tie with string.
10
Heat butter in Dutch oven and brown chicken breasts on both sides.
11
Add coconut MILK and ginger.
12
Simmer a few minutes.
13
Dissolve bouillon cube in coconut CREAM and pour into pan with half and half.
14
Simmer until chicken is tender, turning occasionally, about 30 minutes.
15
Remove chicken.
16
Set aside and keep warm.
17
Stir cornstarch into water until dissolved.
18
Let the sauce simmer and add cornstarch mixture to thicken.
19
Slice chicken rolls and pour sauce over.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, ¼ cup dry white wine, 1 tablespoon garlic, minced, 1 tablespoon oil, and more.

Yes, Chicken Breasts Stuffed With Crab (Pinag-Isang Manok) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts Stuffed With Crab (Pinag-Isang Manok)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions