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| RECIPE FOR CRAB-STUFFED CHICKEN |
Title: Crab-Stuffed Chicken
Category: Low Cal-fat Chicken Entree Microwave
Serves: 6
Ingredients:
| 4.00 | oz | Crabmeat(or imitation) chop | | 0.25 | c | Water Chestnuts, chop finely | | 2.00 | T | Fine dry Bread Crumbs | | 2.00 | T | Mayonnaise or salad dressing | | 1.00 | T | Snipped Parsley | | 0.25 | t | Dijon-style Mustard | | 6.00 | x | Med Chicken Breast halves * | | 2.00 | T | White Wine Worcestershire |
Instructions:
* 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.
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