Crab-stuffed chicken

6 servings

Ingredients

Quantity Ingredient
4 ounces Crabmeat(or imitation) chop
¼ cup Water Chestnuts, chop finely
2 tablespoons Fine dry Bread Crumbs
2 tablespoons Mayonnaise or salad dressing
1 tablespoon Snipped Parsley
¼ teaspoon Dijon-style Mustard
6 xes Med Chicken Breast halves *
2 tablespoons White Wine Worcestershire

Directions

* 6 med (1 - 1¼ 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 till ⅛" 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 deg F. oven for 20-25 minutes or till 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 till chicken is no longer pink. Give the dish a ½ turn every 4 minutes.

******************************************************* Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium.

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