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Crab-Stuffed Chicken Recipe

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"This is a luscious change from plain chicken and it's nice for company," assures Pat Durrie of Omaha, Nebraska. "The combination of crab, chicken, spaghetti sauce and cheese is great."

This recipe is:

Quick

Diabetic Friendly

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Crab-Stuffed Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

4 boneless skinless chicken breast halves
1/2 cup lump crabmeat, drained
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
2 cups meatless spaghetti sauce
1/2 cup shredded part-skim mozzarella cheese
Hot cooked pasta, optional

Directions

Flatten chicken to 1/4-in. thickness; top with crab. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder, onion powder and basil. Roll chicken in crumb mixture; set remaining mixture aside.
Place chicken in a shallow 1-1/2-qt. microwave-safe dish coated with cooking spray. Cover and microwave on high for 2-3 minutes. Turn the chicken; sprinkle with reserved crumb mixture. Cover and cook for 2-3 longer or until chicken juices run clear.
Top with spaghetti sauce. Cover and microwave on high for 2-3 minutes or until heated through. Sprinkle with cheese; heat, uncovered, for 30-60 seconds or until the cheese is melted. Let stand for 5 minutes. Serve over pasta if desired. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: One serving (prepared with imitation crabmeat and part-skim mozzarella; calculated without pasta) equals 328 calories, 7 g fat (3 g saturated fat), 85 mg cholesterol, 1,165 mg sodium, 26 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Originally published as Crab-Stuffed Chicken in Quick Cooking March/April 2002, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Crab-Stuffed Chicken (1)

Crab-Stuffed Chicken

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Reviewed on Mar. 22, 2012 by bjsilve0

The recipe was very filling. I used imitation crab. I did not care for the flavor but that may have been due to the imitation crab that I used. I used an off brand that I was not familiar with. My other half said the crab did nothing for the recipe. Thus, we will not be making this again.