Crab-Stuffed Chicken

Course : Seafoods
Serves: 6
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4 ounces crabmeat -- (or imitation) chop
1/4 cup water chestnuts -- chop finely
2 tablespoons fine dry bread crumbs
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped parsley
1/4 teaspoon Dijon-style mustard
1 medium chicken breast halves *
2 tablespoons white wine Worcestershire

Preparation / Directions:

* 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves 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 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 350F oven for 20-25 minutes or until chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook 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.

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