• 6servings
  • 75minutes
  • 225calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 boneless skinless chicken breast halves (5 ounces each )

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 1/2 cup canned crabmeat, drained, flaked and cartilage removed

  5. 1/4 cup sliced water chestnuts, drained and chopped

  6. 2 tablespoons dry bread crumbs

  7. 2 tablespoons reduced-fat mayonnaise

  8. 1 tablespoon minced fresh parsley

  9. 1 teaspoon Dijon mustard

  10. 6 teaspoons marinade for chicken, divided

  11. 2 green onions, thinly sliced, divided

  12. 3 slices reduced-fat Swiss cheese, divided

Instructions Jump to Ingredients ↑

  1. Elegant Crab-Stuffed Chicken Breasts Recipe photo by Taste of Home Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions.

  2. Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks.

  3. In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken.

  4. Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a meat thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken. Yield: 6 servings.


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