Include in Print View:

Crab-Stuffed Chicken

Crab-Stuffed Chicken recipe image
This elegant yet approachable dish features tender chicken breasts stuffed with a luxurious filling of lump crab meat, crisp water chestnuts, and a hint of Dijon mustard. The combination offers a delightful contrast of textures, with the creamy seafood mixture complementing the lean protein. It&# 226;ÂÂs an ideal choice for special occasion dinners or when you want to impress guests without spending hours in the kitchen. The subtle sweetness of the crab pairs beautifully with the savory Worcestershire glaze, creating a balanced flavor profile that is both comforting and sophisticated. Serve with simple roasted vegetables or a light salad for a complete meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 363.3
Dietary: Low-cal
Description
This elegant yet approachable dish features tender chicken breasts stuffed with a luxurious filling of lump crab meat, crisp water chestnuts, and a hint of Dijon mustard. The combination offers a delightful contrast of textures, with the creamy seafood mixture complementing the lean protein. It&# 226;ÂÂs an ideal choice for special occasion dinners or when you want to impress guests without spending hours in the kitchen. The subtle sweetness of the crab pairs beautifully with the savory Worcestershire glaze, creating a balanced flavor profile that is both comforting and sophisticated. Serve with simple roasted vegetables or a light salad for a complete meal.
Ingredients
  • 4 ounce Crabmeat(or imitation) chop
  • 1/4 cup Water Chestnuts, chop finely
  • 2 teaspoon Fine dry Bread Crumbs
  • 2 teaspoon Mayonnaise or salad dressing
  • 1 teaspoon Snipped Parsley
  • 1/4 teaspoon Dijon-style Mustard
  • 6 Med Chicken Breast halves *
  • 2 teaspoon 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 well until evenly combined.
  3. 3
    Place each chicken breast half between two sheets of plastic wrap or inside a zip-top bag.
  4. 4
    Using a meat mallet or rolling pin, pound the chicken until it is about 1/8-inch thick and uniform in size.
  5. 5
    Spoon a portion of the crab filling onto one end of each flattened chicken breast.
  6. 6
    Fold in the sides of the chicken and roll up tightly from the filled end to create a cylinder.
  7. 7
    Place the chicken rolls seam-side down in a 12x7x2-inch baking dish.
  8. 8
    Brush the top of each roll with half of the Worcestershire sauce.
  9. 9
    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
  10. 10
    Remove from oven, brush with the remaining Worcestershire sauce, and garnish with sliced green onions if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 363.3kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 2.0g10%
Cholesterol 198.8mg67%
Sodium 429.2mg18%
Total Carbohydrate 2.0g1%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 64.9g130%

* 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, baked, seafood, dinner, protein, water chestnuts, mayonnaise, mustard, parsley, worcestershire, easy, meal, family
Read it online: https://www.chefs-mate.com/recipe/crab-stuffed-chicken-3/