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
chicken breasts, halves, boneless and skinless
green onions, sliced
worcestershire sauce

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

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