10 pieces chicken breast fillets (grocery term: chicken tenders)

1 cup crabmeat lumps (fresh or canned)

corn oil for saut?ing and frying

2 tablespoons milk or cream

1 tablespoon mayonnaise

salt and pepper to taste

2 tablespoons chopped onions

2 button mushrooms, chopped

2 tablespoons chopped celery

1 tablespoon chopped carrots

1 tablespoon chopped red bell pepper

Breading Ingredients: 1/3 cup flour, lightly seasoned with salt and pepper

1 egg, lightly beaten

1/3 cup breadcrumbs

Sauce: Mango and mustard sauce:

1 cup water or chicken stock

1 tablespoon mustard sauce

2 tablespoons sugar, add more if preferred

salt and pepper to taste

1/4 cup slurry (1 tablespoon cornstarch dissolved in 1 tablespoon water)

1/4 cup chopped ripe mango

Method For Sauce: Combine all ingredients except the slurry and mango. Bring to a simmer while whisking. Thicken sauce with slurry and add the chopped mango at the last minute of cooking.

Methods:

1. Prepare the 10 chicken fillets by slicing each along the side like you would in a hotdog bun (not cutting all the way through). Spread into a butterfly. Set aside.

2. In a non-stick frying pan, cook the crabmeat lumps in milk and mayonnaise for 2 minutes. Season with salt and pepper. Transfer to a plate.

3. Clean and use the same pan in cooking the stuffing. Heat a little corn oil and saut? the onions; then follow with the mushrooms. Add the rest of the ingredients and continue to saut? for another minute. Mix in the crabmeat lumps and cook for 1-2 minutes. Remove from the heat and transfer to a plate.

4. Lay one butterfly fillet on a sheet of foil and fill with the stuffing. Take care not to overfill as the stuffed fillet may burst during cooking. Lay another butterfly fillet over the one with the stuffing and secure both open sides with wooden cocktail sticks or toothpicks. Repeat the process for the rest of the fillets.

5. Now you have 5 stuffed chicken breasts ready to be breaded. Dip both sides in flour first and then in the beaten egg. Next, coat with dried breadcrumbs, pressing the crumbs firmly onto both sides of the chicken.

6. For the final step, heat a little corn oil in a non-stick frying pan (just enough to cover the bottom of the pan). Cook the chicken for about 10-12 minutes total, turning once until both sides are golden brown. Remove the cocktail sticks before serving. Serve with the sauce. Note: Any leftover fillings can be used as garnishing to your side dish, such as steamed vegetables: baby carrots, baby zucchini, or the like.

Household Tips:

Here are some tips for preparing and cooking a meal effortlessly. This is ideal for any kind of meal preparation, be it a single dish or several dishes.

1. Use sheets of aluminum foil, plastic bags, paper plates, or even coffee filters to put your ingredients in. Pick the ones that best apply to you. You can easily toss these in the trash can after use. No dishes to wash.

2. Cover stove tops that are not in use with heavy duty aluminum foil to prevent them from getting dirty from food and oil splashes, etc. No extra cleaning afterwards.

3. Have a ready cloth or paper towel dampened with vinegar and water to wipe clean dirt and splatters on affected areas. Eliminates use of a commercial disinfectant.

4. As a general rule when cooking, always clean as you go. This will keep your work area neat and tidy, which will make your cooking episode relaxed and enjoyable.

Editor’s note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 300 recipes, and counting. Host of the cooking show – “Evelyn’s Kitchen – Cooking with Friends”.