Crab-Stuffed Chicken (#2100)

Serves
Ready
6
40
Minutes
Prep
Cook
20
Minutes
20
Minutes
Categories
Chicken Poultry Main
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Ingredients

  • 4 oz Crab Meat or imitation, chopped
  • 1/4 cup Water Chestnuts chopped finely
  • 2 tablespoons Bread Crumbs fine
  • 2 tablespoons Mayonnaise or salad dressing
  • 1 Tbsp Parsley Leaves fresh, snipped
  • 1/4 tsp Dijon Mustard
  • 6 medium Chicken Breast Halves (Boneless Skinless)
  • 2 tablespoons Worcestershire Sauce
  • 1 Scallions, Spring Or Green Onions sliced, for garnish

Directions

  1. For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard.
  2. Place 1 piece of chicken, boned side up, between clear plastic wrap or waxed paper.
  3. Pound with meat mallet until 1/8" thick.
  4. Repeat with other pieces of chicken.
  5. Spoon some of the filling onto 1 end of each chicken breast half.
  6. Fold in the sides and roll up.
  7. Arrange chicken, seam side down, in a 12x7x2" baking dish.
  8. Brush with some of the worcestershire sauce.
  9. Bake in a 350° f (180° c). Oven for 20 to 25 minutes or until chicken is no longer pink.
  10. Brush with remaining worcestershire sauce and sprinkle with green onion.
  11. Microwave directions:
  12. Prepare as above, except cooking chicken rolls in the microwave, covered with waxed paper, on high for 8 to 10 minutes or until chicken is no longer pink.
  13. Give the dish a 1/2 turn every 4 minutes.
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