Tasty Aromas




		"Bridget Williams, is Co- Owner and Partner of BridgeKey Catering, LLC with husband & Saxophonist Keyan Williams. Bridget has worked 20+ years in Management with a large corporation and over the years she’s been searching for that nitch that she enjoys and gets the most fulfillment from. In general conversation around entrepreneurship with her husband during their honeymoon in the Dominic Republic, Bridget determined that she just loves to cook and enjoys the satisfaction it brings to others when eating her food. Keyan of course loves his music and enjoys playing his Saxophone immensely. So they thought what better combination for a Catering company. Food and Entertainment, a necessity for any wedding, corporate function, birthday party and more... and what better name than the first part of hers and the first part of his. Thus bringing to life BridgeKey Catering. They offer many services, and the one of most interest to many is the Private Dinners for Two. The Couple will come to your home or office and prepare a special meal of your choice, while entertaining you on Sax. Check out their website for more information on the various services available to you. www.bridgekeycatering.com

Crab Stuffed Chicken Topped with a Red Curry Sauce

Ingredients:

6 Boneless, Skinless Chicken Breast (Flatten)
1/2 tsp of Kosher Salt
1 tsp Black Pepper
6 TBL Butter
1/2 cup of Onions
1/3 cup of Red Bell Peppers
1/3 cup of Green Bell Peppers
1/3 cup of Yellow Bell Peppers
8 oz of Fresh Crab Meat Flaked (or Phillips Canned Crab would work as well)
1/2 cup of Bread Crumbs
1/2 tsp Garlic Salt
2 TBL Fresh Lemon Juice
A dash of Cayenne Pepper
1/2 tsp of Paprika
2 TBL of All Purpose Flour
1/2 cup Shredded Asiago Cheese

Directions:

A. For Stuffing:

Wash and remove all excess fat from edges of Chicken. Sprinkle with salt and black
pepper. Sauté onions and bell peppers in 4 TBL of Butter until tender. Remove from
heat and add Crab, Bread Crumbs, Garlic Salt, Lemon Juice and Cayenne Pepper.
Spoon an even amount among chicken breast, roll up and secure. Dust Chicken with
paprika and flour and place in a glass-baking dish. Melt remaining 2TBL of Butter
and pour directly over Chicken and top each with asiago cheese. Bake uncovered at
350 degrees for 1 hour. While Chicken is baking prepare Red Curry Sauce.

B. For Red Curry Sauce:

2 TBL Vegetable Oil
2 TBL Thai Red Curry Paste
1 cup unsweetened coconut milk
2 TBL of Fresh Lime Juice

Place Vegetable Oil in saucepan over meduim heat. Add Thai Red Curry Sauce and
sauté for 3-5 mins. Blend in Coconut Milk and Fresh Lime Juice. Simmer for about 5
minutes

Place prepared Crab Stuffed Chicken on a Platter, cut diagonally and top with red
curry sauce. Um Um Good !!!!!

A great compliment to this main course is Yellow Rice.

Enjoy!

Bridget Williams
BridgeKey Catering


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