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Garlic Crab-Stuffed Chicken

I created this recipe as a way to make ordinary chicken extra special. To save time, you can roll up the chicken early in the day, refrigerate it, then dip in the egg, brown and bake later on. —Dorothy Glaeser, Naples, Florida

6 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

6 large boneless skinless chicken breast halves (8 ounces each)
2 tablespoons minced garlic
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
8 ounces Jarlsberg or Gouda cheese, shredded
3 tablespoons minced fresh parsley
1 egg
1 tablespoon cold water
1-1/4 cups dry bread crumbs
2 tablespoons canola oil
1 cup unsweetened apple juice
1 cup white wine or chicken broth
Wild rice, optional

Directions

Flatten chicken to 1/4-in. thickness. Spread 1 teaspoon garlic on one
side of each chicken breast half. Place crab, cheese and parsley
down the center of each. Roll up and tuck in ends; secure with
toothpicks. In a bowl, beat egg and water. Place bread crumbs in
another bowl. Dip chicken in egg mixture, then roll in crumbs.
In a large skillet, brown chicken in oil on both sides. Transfer to a
greased 13-in. x 9-in. baking dish. Add apple juice and wine or
broth. Bake, uncovered, at 350° for 35-40 minutes or until
chicken is no longer pink. Serve with wild rice if desired. Yield: 6

2 of 2

Garlic Crab-Stuffed Chicken (continued)

Directions (continued)

servings.

Nutrition Facts: 1 serving (1 each) equals 396 calories, 18 g fat (8 g saturated fat), 125 mg cholesterol, 631 mg sodium, 23 g carbohydrate, 1 g fiber, 27 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.