Crab-Stuffed Chicken

Crab-stuffed Chicken Recipe

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Jody Padlo



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  • 4 oz
    crabmeat, chopped
  • 1/4 c
    water chestnuts, diced
  • 2 Tbsp
    dry bread crumbs
  • 2 Tbsp
  • 1 Tbsp
    parsley, chopped
  • 1/4 tsp
    dijon mustard
  • 6
    chicken breasts, halves, boneless and skinless
  • ·
    green onions, sliced
  • ·
    worcestershire sauce

How to Make Crab-Stuffed Chicken


  1. For filling, combine crabmeat (may use imitation), water chestnuts, bread crumbs, mayonnaise, parsley and mustard.
  2. Place 1 piece of chicken, boned side up, between clear plastic wrap; pound with meat mallet until 1/8" thick.
  3. Repeat with other pieces of chicken.
  4. Spoon some of the filling onto 1 end of each chicken breast half; fold in the sides and roll up.
  5. Arrange chicken, seam side down, in a 12x7x2" baking dish.
  6. Brush with some of the worcestershire sauce. Bake in a 350 oven for 20-25 minutes or until chicken is no longer pink.
  7. Brush with remaining worcestershire sauce and sprinkle with green onion.
  8. 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.
  9. Give the dish a 1/2 turn every 4 minutes.

Printable Recipe Card

About Crab-Stuffed Chicken

Course/Dish: Chicken, Fish, Seafood
Other Tag: Quick & Easy

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