crab-stuffed chicken
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Ingredients For crab-stuffed chicken
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4 ozcrabmeat, chopped
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1/4 cwater chestnuts, diced
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2 Tbspdry bread crumbs
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2 Tbspmayonnaise
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1 Tbspparsley, chopped
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1/4 tspdijon mustard
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6chicken breasts, halves, boneless and skinless
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green onions, sliced
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worcestershire sauce
How To Make crab-stuffed chicken
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1For filling, combine crabmeat (may use imitation), water chestnuts, bread crumbs, mayonnaise, parsley and mustard.
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2Place 1 piece of chicken, boned side up, between clear plastic wrap; pound with meat mallet until 1/8\" thick.
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3Repeat with other pieces of chicken.
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4Spoon some of the filling onto 1 end of each chicken breast half; fold in the sides and roll up.
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5Arrange chicken, seam side down, in a 12x7x2\" baking dish.
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6Brush with some of the worcestershire sauce. Bake in a 350 oven for 20-25 minutes or until chicken is no longer pink.
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7Brush with remaining worcestershire sauce and sprinkle with green onion.
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8Microwave 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.
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9Give the dish a 1/2 turn every 4 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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