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Elegant Crab-Stuffed Chicken Breasts

Elegant Crab-Stuffed Chicken Breasts
Mary Plummer of De Soto, Kansas sent us her recipe for an elegant rolled chicken dish stuffed with crabmeat and crunchy water chestnuts.
6 ServingsPrep: 45 min. Bake: 30 min.

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
© Taste of Home 2013

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Elegant Crab-Stuffed Chicken Breasts (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013