Elegant Crab-Stuffed Chicken Breasts Recipe

Elegant Crab-Stuffed Chicken Breasts Recipe photo by Taste of Home

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Mary Plummer of De Soto, Kansas sent us her recipe for an elegant rolled chicken dish stuffed with crabmeat and crunchy water chestnuts.

This recipe is:

Healthy

Diabetic Friendly

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Elegant Crab-Stuffed Chicken Breasts Recipe

Prep: 45 min. Bake: 30 min.

Yield: 6 Servings

45 30 75

Ingredients

6 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup canned crabmeat, drained, flaked and cartilage removed
1/4 cup sliced water chestnuts, drained and chopped
2 tablespoons dry bread crumbs
2 tablespoons reduced-fat mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon Dijon mustard
6 teaspoons marinade for chicken,divided
2 green onions, thinly sliced, divided
3 slices reduced-fat Swiss cheese, divided

Directions

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions.
Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks.
In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken.
Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a meat thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken. Yield: 6 servings.

Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.

Nutritional Facts 1 stuffed chicken breast half equals 225 calories, 7 g fat (2 g saturated fat), 95 mg cholesterol, 469 mg sodium, 5 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 lean meat.

Originally published as Crab-Stuffed Chicken Breasts in Healthy Cooking April/May 2008, p16

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Light-Bodied White Wine

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

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Elegant Crab-Stuffed Chicken Breasts

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Reviewed on Jun. 02, 2010 by trishgager

I was very pleased with how this recipe turned out. My husband and son liked it as well and requested I make it again. Will post to my facebook for friends to try!