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Crab-Stuffed Chicken Recipe

Crab-Stuffed Chicken Recipe

"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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

1 each: 328 calories, 7g fat (3g saturated fat), 85mg cholesterol, 1165mg sodium, 26g carbohydrate (0g sugars, 3g fiber), 40g protein Diabetic Exchanges: 1 starch, 4 lean meat.

Reviews for Crab-Stuffed Chicken

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MY REVIEW
bjsilve0 83424
Reviewed Mar. 22, 2012

"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."

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Wine Pairings

Light-Bodied White Wine

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