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Crab-Stuffed Chicken

Crab-Stuffed Chicken Crab-Stuffed Chicken Crab-Stuffed Chicken













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb


4 ounces crab meat
or imitation, chopped
¼ cup water chestnuts
chopped finely
2 tablespoons bread crumbs
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 4339% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 143mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 4%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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