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How To Make Crab Stuffed Chicken Breasts
 
By kml9876 | Published on Sunday May 25, 2008 | Categories: Main Entree




This recipe comes from Taste of Home Healthy Cooking  April/May 2008 page 16

Ingredients
  • 1 package of skinless boneless chicken breasts
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 cup of canned crabmeat, drained, flaked and cartilage removed
  • 1/4 cup of sliced water chestnuts, drained and chopped
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons reduced fat mayonnaise
  • 1 tablespoon of parsley
  • 1 teaspoon of Dijon mustard
  • 6 teaspoons of Worcestershire sauce for chicken, divided
  • 2 green onions, thinly sliced
  • 3 sliced reduced-fat Swiss cheese, divided

Directions
  1. Flatten chicken to 1/4 inch thickness; sprinkle with salt and pepper. In a small bowl, combine crab, water chestnuts, bread crumbs, mayo, parsley, mustard, 2 teaspoons Worcestershire sauce, and the onions.
  2. Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks.
  3. In a large nonstick skillet coated with cooking spray, brown the chicken on all sides. Place seam side down in a shallow 3-quart baking dish coated with cooking spray. Brush with remaining Worcestershire sauce. Bake, uncovered, at 350 for 25 minutes.
  4. Cut each remaining cheese slice into strips; place on top of each chicken breast. Bake 5-10 minutes longer or until a meat thermometer reaches 170. Discard toothpicks.


Article: How To Make Crab Stuffed Chicken Breasts
Categories: Main Entree
Description: A fancy yet easy way to make chicken breasts
Tags: Text: ingredients
directions
  • 1 package of skinless boneless chicken breasts
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 cup of canned crabmeat, drained, flaked and cartilage removed
  • 1/4 cup of sliced water chestnuts, drained and chopped
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons reduced fat mayonnaise
  • 1 tablespoon of parsley
  • 1 teaspoon of dijon mustard
  • 6 teaspoons of worcestershire sauce for chicken, divided
  • 2 green onions, thinly sliced
  • 3 sliced reduced-fat swiss cheese, divided




  1. flatten chicken to 1/4 inch thickness; sprinkle with salt and pepper. in a small bowl, combine crab, water chestnuts, bread crumbs, mayo, parsley, mustard, 2 teaspoons worcestershire sauce, and the onions.
  2. chop one cheese slice; stir into crab mixture. spread over chicken; roll up and secure with toothpicks.
  3. in a large nonstick skillet coated with cooking spray, brown the chicken on all sides. place seam side down in a shallow 3-quart baking dish coated with cooking spray. brush with remaining worcestershire sauce. bake, uncovered, at 350 for 25 minutes.
  4. cut each remaining cheese slice into strips; place on top of each chicken breast. bake 5-10 minutes longer or until a meat thermometer reaches 170. discard toothpicks.

this recipe comes from taste of home healthy cooking  april/may 2008 page 16



Author: kml9876
Comments
  • anonymous : I love seafood, especially crab and I especially like the idea of stuffing a cab mixture inside of chicken. Thanks so much for sharing!