Crab-Stuffed Chicken Recipe - Cooking Index
Crab-Stuffed Chicken Recipe - Cooking Index
| 4 oz | 113g | Crabmeat - (or imitation) chop |
| 1/4 cup | 59ml | Water chestnuts - chop finely |
| 2 tablespoons | 30ml | Fine dry bread crumbs |
| 2 tablespoons | 30ml | Mayonnaise or salad dressing |
| 1 tablespoon | 15ml | Snipped parsley |
| 1/4 teaspoon | 1.3ml | Dijon-style mustard |
| 1 teaspoon | 5ml | Chicken breast halves * (medium) |
| 2 tablespoons | 30ml | White wine worcestershire |
* 6 med (1 - 1 1/4 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 1/8" 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 1/2 turn every 4 minutes.
Source:
Mrs. Robert F. Lewis
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