Crab-Stuffed Chicken Breasts

By Totlxtc

Ingredients

• 6 * 6 boneless skinless chicken breast halves (5 ounces each)
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1/2 * 1/2 cup canned crabmeat, drained, flaked and cartilage removed
• 1/4 * 1/4 cup sliced water chestnuts, drained and chopped
• 2 * 2 tablespoons dry bread crumbs
• 2 * 2 tablespoons reduced-fat mayonnaise
• 1 * 1 tablespoon minced fresh parsley
• 1 * 1 teaspoon Dijon mustard
• 6 * 6 teaspoons marinade for chicken,divided
• 2 * 2 green onions, thinly sliced, divided
• 3 * 3 slices reduced-fat Swiss cheese, divided

Details

Servings 6

Preparation

Step 1

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

Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.

Nutrition Facts: 1 stuffed chicken breast half equals 225 calories, 7 g fat (2 g saturated fat), 95 mg cholesterol, 469 mg sodium, 5 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 lean meat.