Sunday, January 30, 2011
Crab-Stuffed Chicken Breasts
Recipe Taken From:
Taste of Home Magazine April/May 2008
* 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
* 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.
* Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks.
* 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.
* 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.
Notes & Tips:
I always have trouble rolling up chicken. It never looks pretty, but this meal tasted great. I used Phillips Canned Crab Claw Meat. Be prepared to use up the rest of the can of crab meat, this recipe calls for only a 1/2 cup and the can has 2 cups...so yeah, be prepared for another meal, either crab cakes or some kind of seafood bisque.
1 stuffed chicken breast half equals 225 calories, 7 g fat (2 g saturated fat), 95 mg cholesterol, 469 mg sodium, 5 g carbohydrate, trace fiber, 35 g protein.