Crab-stuffed chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Crabmeat(or imitation) chop |
| ¼ | cup | Water Chestnuts, chop finely |
| 2 | tablespoons | Fine dry Bread Crumbs |
| 2 | tablespoons | Mayonnaise or salad dressing |
| 1 | tablespoon | Snipped Parsley |
| ¼ | teaspoon | Dijon-style Mustard |
| 6 | xes | Med Chicken Breast halves * |
| 2 | tablespoons | White Wine Worcestershire |
Directions
* 6 med (1 - 1¼ lbs) boned skinless chicken breast halves Sliced green onion
For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard.
Place 1 piece of chicken, boned side up, between clear plastic wrap.
Pound with meat mallet till ⅛" thick. Repeat with other pieces of chicken.
Spoon some of the filling onto 1 end of each chicken breast half.
Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce.
Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a ½ turn every 4 minutes.
******************************************************* Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium.