Crab-Stuffed Chicken Recipe
Recipe
Ingredients
4 oz crabmeat(or imitation) chop
1/4 cup water chestnuts, chop finely
2 tbsp fine dry bread crumbs
2 tbsp mayonnaise or salad dressing
1 tbsp snipped parsley
1/4 tsp dijon-style mustard
6 med chicken breast halves *
2 tbsp white wine worcestershire
Recipe
Preparation
* 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced
green onion For filling, combine crabmeat, water chestnuts, bread
crumbs, mayonnaise, parsley, and mustard.
Place 1 piece of chicken, boned side up, between clear plastic wrap.
Pound with meat mallet till 1/8" thick. Repeat with other pieces of
chicken.
Spoon some of the filling onto 1 end of each chicken breast half.
Fold in the sides and roll up. Arrange chicken, seam side down, in a
12x7x2" baking dish. Brush with some of the Worcestershire sauce.
Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no
longer pink. Brush with remaining Worcestershire sauce and sprinkle
with green onion. Microwave Directions: Prepare as above, except
microcook chicken rolls, covered with waxed paper, on 100% (high) for
8-10 minutes or till chicken is no longer pink. Give the dish a 1/2
turn every 4 minutes.
******************************************************* Per serving:
190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg
cholesterol, 324 mg sodium, 282 mg potassium.
Servings:
6
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Crab-Stuffed Chicken Recipe provided by Recipes 4U
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