Crab-Stuffed Chicken
Ingredients
| 4 | ounces |
crab meat
or imitation, chopped |
|
| ¼ | cup |
water chestnuts
chopped finely |
* |
| 2 | tablespoons |
bread crumbs
fine |
|
| 2 | tablespoons |
mayonnaise
or salad dressing |
|
| 1 | tablespoon |
parsley leaves
fresh, snipped |
|
| ¼ | teaspoon |
dijon mustard
|
|
| 6 | medium |
chicken breast halves, boneless, skinless
|
* |
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | x |
scallions, spring or green onions
sliced, for garnish |
* |
Directions
For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard.
Place 1 piece of chicken, boned side up, between clear plastic wrap or waxed paper.
Pound with meat mallet until 1/8" thick.
Repeat with other pieces of chicken.
Spoon some of the filling onto 1 end of each chicken breast half.
Fold in the sides and roll up.
Arrange chicken, seam side down, in a 12x7x2" baking dish .
Brush with some of the Worcestershire sauce.
Bake in a 350℉ (180℃). oven for 20 to 25 minutes or until chicken is no longer pink.
Brush with remaining Worcestershire sauce and sprinkle with green onion.
Microwave Directions:
Prepare as above, except cooking chicken rolls in the microwave, covered with waxed paper, on high for 8 to 10 minutes or until chicken is no longer pink.
Give the dish a ½ turn every 4 minutes.
Nutrition Facts
Serving Size 24g (0.8 oz)
