Elegant Crab-Stuffed Chicken Breasts Recipe
Elegant Crab-Stuffed Chicken Breasts Recipe photo by Taste of Home

Elegant Crab-Stuffed Chicken Breasts Recipe

Read Reviews
5 1 2
Publisher Photo
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
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES: 6 servings


  • 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 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!"

Loading Image