Recipe for cooking crab stuffed chicken

Low-Fat and Low-Calorie Recipes :: Fish and Seafood

Crab Stuffed Chicken

6 boneless, skinless chicken breast halves
4 oz. canned crab meat, drained, shredded and cartilage removed
1/4 C. dry fine bread crumbs
1/4 C. Cheddar or Swiss cheese
2 Tbsp. chopped finely red bell pepper
3 Tbsp. white wine
Salt
Pepper
Low-fat chicken bouillon cube
1/2 C. boiling water
1 bay leaf
3 Tbsp. chopped fresh parsley
1 tsp. cornstarch
1 Tbsp. white wine

Flatten chicken between 2 sheets of plastic wrap to 1/4 in. (6 mm), using flat side of mallet or rolling pin.

Mix together crab meat, crumbs, cheese and red pepper to make stuffing. Drizzle 3 Tbsp. white wine over chicken to moisten. Put 1/4 C. (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-qt. (2 L) casserole dish.

Dissolve partial bouillon cube in boiling water in sm. C.. 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 min. Remove rolls to platter. Reserve liquid but discard bay leaf. Heat reserved liquid on stove.

Mix together cornstarch and 1 Tbsp. white wine in sm. C.. Slowly whisk into reserved liquid. Boil until slightly thickened. Remove wooden picks from rolls and pour sauce over to serve.

Servings: 6

1 chicken roll: 190 Cal.; 32 g Protein; 3 g Total Fat (1.1 g Sat., 81.5 mg Cholesterol); 438 mg Sodium

4 WW points