Elegant Crab-Stuffed Chicken Breasts |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Mary Plummer of De Soto, Kansas sent us her recipe for an elegant rolled chicken dish stuffed with crabmeat and crunchy water chestnuts. Ingredients:
6 boneless skinless chicken breast halves (5 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup canned crabmeat, drained, flaked and cartilage removed |
1/4 cup sliced water chestnuts, drained and chopped |
2 tablespoons dry bread crumbs |
2 tablespoons reduced-fat mayonnaise |
1 tablespoon minced fresh parsley |
1 teaspoon dijon mustard |
6 teaspoons marinade for chicken,divided |
2 green onions, thinly sliced, divided |
3 slices reduced-fat swiss cheese, divided |
Directions:
1. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions.
2. Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks.
3. In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken.
4. Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a meat thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken. Yield: 6 servings.
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