Title: Crab Stuffed Chicken
Categories: Diet Chicken Entree Microwave
Yield: 6 Servings
| 4 | oz | Crabmeat(or imitation) chop |
| 1/4 | c | Water Chestnuts, chop finely |
| 2 | tb | Fine dry Bread Crumbs |
| 2 | tb | Mayonnaise or salad dressing |
| 1 | tb | Snipped Parsley |
| 1/4 | ts | Dijon-style Mustard |
| 6 | x | Med Chicken Breast halves * |
| 2 | tb | 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.
******************************************************* Per serving: 190
calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324
mg sodium, 282 mg potassium.