Garlic Crab-Stuffed Chicken Recipe
Garlic Crab-Stuffed Chicken Recipe photo by Taste of Home

Garlic Crab-Stuffed Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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 servings.
Originally published as Garlic Crab-Stuffed Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p63

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Nov. 12, 2008

"Hi Dorothy:I remember that you used to cook a great eye of round roast.I hope that all is well with John and yourself.Bob Anderson"

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