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Crab-Stuffed Chicken

Crab-Stuffed Chicken recipe image
This elegant yet simple dish features tender chicken breasts pounded thin and stuffed with a delicate mixture of crabmeat, crisp water chestnuts, and herbs. The combination of sweet crab and crunchy chestnuts creates a wonderful textural contrast against the soft chicken. A hint of Dijon mustard and parsley adds depth to the filling, while a brush of Worcestershire sauce and white wine enhances the savory notes during baking. It&# 226;ÂÂs a sophisticated meal that feels special enough for date night but is simple enough for a busy weeknight. Serve with a light salad or steamed vegetables for a complete, satisfying dinner.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 420.2
Dietary: Low-cal
Description
This elegant yet simple dish features tender chicken breasts pounded thin and stuffed with a delicate mixture of crabmeat, crisp water chestnuts, and herbs. The combination of sweet crab and crunchy chestnuts creates a wonderful textural contrast against the soft chicken. A hint of Dijon mustard and parsley adds depth to the filling, while a brush of Worcestershire sauce and white wine enhances the savory notes during baking. It&# 226;ÂÂs a sophisticated meal that feels special enough for date night but is simple enough for a busy weeknight. Serve with a light salad or steamed vegetables for a complete, satisfying dinner.
Ingredients
  • 4 ounce Crabmeat(or imitation) chop
  • 1/4 cup Water Chestnuts, chop finely
  • 2 tablespoon Fine dry Bread Crumbs
  • 2 tablespoon Mayonnaise or salad dressing
  • 1 tablespoon Snipped Parsley
  • 1/4 teaspoon Dijon-style Mustard
  • 6 Med Chicken Breast halves *
  • 2 tablespoon White Wine Worcestershire
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a small bowl, combine the chopped crabmeat, finely chopped water chestnuts, bread crumbs, mayonnaise, snipped parsley, and Dijon-style mustard. Mix until well combined.
  3. 3
    Place one chicken breast half between two sheets of plastic wrap or inside a heavy-duty zip-top bag.
  4. 4
    Pound the chicken with a meat mallet or rolling pin until it is approximately 1/8-inch thick. Repeat with remaining chicken breasts.
  5. 5
    Spoon about one-quarter of the crab mixture onto one end of each flattened chicken breast.
  6. 6
    Fold the sides of the chicken over the filling and roll up tightly from the end with the filling to form a cylinder. Secure with toothpicks if necessary.
  7. 7
    Arrange the chicken rolls seam-side down in a 12x7x2-inch baking dish.
  8. 8
    Brush the tops of the chicken rolls with half of the white wine Worcestershire sauce mixture.
  9. 9
    Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
  10. 10
    During the last 5 minutes of baking, brush with the remaining Worcestershire sauce mixture.
  11. 11
    Garnish with sliced green onions before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 420.2kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 2.6g13%
Cholesterol 199.6mg67%
Sodium 480.6mg21%
Total Carbohydrate 6.0g2%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 65.5g131%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, crab, stuffed, dinner, seafood, water chestnuts, baking, easy, weeknight, protein, mayonnaise, parsley, dijon, worcestershire, roll, breast, crumbs, herbs, light, comfort food
Read it online: https://www.chefs-mate.com/recipe/crab-stuffed-chicken-2/