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Crab-Stuffed Chicken

Crab-Stuffed Chicken recipe image
This elegant Crab-Stuffed Chicken transforms simple boneless breasts into a restaurant-quality centerpiece. The filling combines sweet, tender crabmeat with the satisfying crunch of finely chopped water chestnuts, bound together with mayonnaise, Dijon mustard, and fresh parsley. The chicken is pounded thin, rolled around the luxurious stuffing, and brushed with a savory Worcestershire sauce before baking. The result is a juicy, protein-packed dish with a delicate balance of briny seafood and herbaceous notes. It is perfect for date nights, holiday dinners, or whenever you want to impress guests without spending hours in the kitchen. Serve with roasted vegetables or wild rice for a complete meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 362.6
Description
This elegant Crab-Stuffed Chicken transforms simple boneless breasts into a restaurant-quality centerpiece. The filling combines sweet, tender crabmeat with the satisfying crunch of finely chopped water chestnuts, bound together with mayonnaise, Dijon mustard, and fresh parsley. The chicken is pounded thin, rolled around the luxurious stuffing, and brushed with a savory Worcestershire sauce before baking. The result is a juicy, protein-packed dish with a delicate balance of briny seafood and herbaceous notes. It is perfect for date nights, holiday dinners, or whenever you want to impress guests without spending hours in the kitchen. Serve with roasted vegetables or wild rice for a complete meal.
Ingredients
  • 4 oz Crabmeat(or imitation) chop
  • 1/4 cups Water Chestnuts, chop finely
  • 2 tablespoons Fine dry Bread Crumbs
  • 2 tablespoons Mayonnaise or salad dressing
  • 1 tablespoons Snipped Parsley
  • 1/4 teaspoons Dijon-style Mustard
  • 6 Med Chicken Breast halves *
  • 2 tablespoons White Wine Worcestershire
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    In a small bowl, combine the crabmeat, finely chopped water chestnuts, fine dry bread crumbs, mayonnaise, snipped parsley, and Dijon-style mustard. Mix well until evenly combined.
  3. 3
    Place one 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. Repeat with remaining chicken breasts.
  5. 5
    Spoon about one-third of the crab mixture onto one end of each flattened chicken breast.
  6. 6
    Fold the sides of the chicken inward over the filling, then roll up tightly from the filled end to the other.
  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.
  9. 9
    Bake in the preheated oven for 20 to 25 minutes, or until the chicken is no longer pink in the center and juices run clear.
  10. 10
    Remove from oven and brush with the remaining Worcestershire sauce.
  11. 11
    Sprinkle with sliced green onions if desired, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 362.6kcal
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.7g9%
Cholesterol 198.5mg67%
Sodium 447.7mg19%
Total Carbohydrate 5.7g2%
Dietary Fiber 0.5g2%
Sugars 0.0g
Protein 65.4g131%

* 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: crab, chicken, stuffed, seafood, water chestnuts, main course, dinner party, easy dinner, protein, baked chicken, crab stuffing, diary-free option, comfort food, special occasion, homemade
Read it online: https://www.chefs-mate.com/recipe/crab-stuffed-chicken/