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Elegant Crab-Stuffed Chicken Breasts Recipe
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Elegant Crab-Stuffed Chicken Breasts Recipe

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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.
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional Facts

1 each: 225 calories, 7g fat (2g saturated fat), 95mg cholesterol, 469mg sodium, 5g carbohydrate (2g sugars, trace fiber), 35g protein Diabetic Exchanges:5 lean meat

Directions

  1. 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.
  2. Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks.
  3. 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.
  4. 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.
Originally published as Crab-Stuffed Chicken Breasts in Healthy Cooking April/May 2008, p16

Light-Bodied White Wine

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


Reviews for Elegant Crab-Stuffed Chicken Breasts

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MY REVIEW
trishgager
Reviewed Jun. 2, 2010

"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!"

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