Crab Stuffed Chicken
Surf and turf on a lighter note.
Per Serving: 194 Calories, 3.6g Fat, 90mg Cholesterol, 381mg Sodium, 4.75g Carbohydrates, .3g Fiber, .8g Sugar, 33.2g Protein
Yield: Serves 6
Ingredients
- 6 boneless, skinless chicken breast halves
- 4 oz. canned crab meat, drained, shredded and cartilage removed
- 1/4 cup dry fine bread crumbs
- 1/4 cup reduced-fat Swiss cheese
- 2 Tbs. finely chopped red bell pepper
- 3 Tbs. white wine
- Salt
- Pepper
- Low-fat chicken bouillon cube
- 1/2 cup boiling water
- 1 bay leaf
- 3 Tbs. chopped fresh parsley
- 1 tsp. cornstarch
- 1 Tbs. white wine
Instructions
- Flatten chicken between 2 sheets of plastic wrap to 1/4 inch (6 mm), using flat side of mallet or rolling pin
- Combine crab meat, crumbs, cheese and red pepper to make stuffing
- Drizzle 3 Tbs. white wine over chicken to moisten
- Put 1/4 cup (60 mL) stuffing in middle of each piece and roll up starting on shorter side, tucking in sides to enclose stuffing
- Fasten with wooden picks or tie with butchers twine
- Sprinkle rolls with salt and pepper
- Place in ungreased 2-quart (2 L) casserole dish
- Dissolve partial bouillon cube in boiling water in small cup
- Pour broth into casserole dish
- Add bay leaf and sprinkle parsley over rolls
- Bake, covered, in 350 degree F (175 degree C) oven for 45 minutes
- Remove rolls to platter
- Reserve liquid but discard bay leaf
- Heat reserved liquid on stove
- Combine cornstarch and 1 Tbs. white wine in small cup
- Slowly whisk into reserved liquid
- Boil until slightly thickened
- Remove wooden picks from rolls and pour sauce over to serve
