Garlic Crab-stuffed Chicken |
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Prep Time: 20 Minutes Cook Time: 47 Minutes |
Ready In: 67 Minutes Servings: 6 |
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Elegant served over a bed of wild rice. Ingredients:
6 large boneless skinless chicken breast halves |
2 tablespoons minced garlic |
2 (6 ounce) cans crabmeat, drained, flaked and cartilage removed |
8 ounces jarlsberg cheese or 8 ounces gouda cheese, shredded |
3 tablespoons minced fresh parsley |
1 egg |
1 tablespoon cold water |
1 1/4 cups dry breadcrumbs |
2 tablespoons vegetable oil |
1 cup apple juice |
1 cup white wine or 1 cup chicken broth |
Directions:
1. Flatten chicken to 1/4-in. thickness. Spread 1 teaspoons garlic on one side of each chicken breast half. Place crab, cheese and parsley down the center of each. Roll up and tuck in ends; secure with toothpicks. In a bowl, beat egg and cold water. Place bread crumbs in another bowl. Dip chicken in the egg mixture, then roll in the crumbs.
2. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13x9x2 baking dish. Add the apple juice and wine or broth. Bake, uncovered, at 350' for 35 to 40 minutes or until juices run clear.
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