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