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Crab-Stuffed Chicken

 Crab-Stuffed Chicken
"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."
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Crab-Stuffed Chicken (continued)

Nutritional Facts: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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.