Crab-Stuffed Chicken
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| Recipe Rating: | |
| Categories: | Chicken, Fish, Quick & Easy |
Ingredients
| 4 oz | crabmeat, chopped |
| 1/4 c | water chestnuts, diced |
| 2 Tbsp | dry bread crumbs |
| 2 Tbsp | mayonnaise |
| 1 Tbsp | parsley, chopped |
| 1/4 tsp | dijon mustard |
| 6 | chicken breasts, halves, boneless and skinless |
| green onions, sliced | |
| worcestershire sauce |
Jody Padlo
Lightly Salted
North Judson, IN (pop. 1,772)
Gr8mamajo
Member Since Aug 2011
Directions
For filling, combine crabmeat (may use imitation), 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 350 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.
