Crab Stuffed Chicken

4 oz crab meat, canned, fresh, or imitation
1/4 cup water chestnuts, finely chopped
2 tablespoons fine dry bread crumbs
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped parsley
1/4 teaspoon dijon style mustard
6 medium chicken breast halves, boned, skinless (1 -1 1/4 lbs.)
2 tablespoons white wine
2 tablespoons Worcestershire sauce
sliced green onion

For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard.

Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 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.

Mix the wine and Worcestershire sauce and brush half of it on the chicken breasts.

Bake in a 350°F oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining wine/Worcestershire sauce mixture and sprinkle with green onions.

Microwave Directions: Prepare as above, except microwave chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or until chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes.


Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set

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