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Crab-Stuffed Chicken Bundles

March 18, 2011

4 boneless, skinless chicken breasts

5 oz. crab meat, shredded (imitation is fine)

1/4 cup seasoned dry bread crumbs

1/2 cup reduced-fat cheese, grated

2 T. finely chopped green onion

3 T. finely chopped mushrooms

1 tsp. fresh garlic

pepper, garlic granules, seasoned salt (or any of your favorite seasonings)

3 T. white wine or apple juice

1 chicken bouillon cube

1 cup boiling water

1 T. parsley

1 T. white wine or apple juice

2 tsp. cornstarch

Preheat oven to 350 degrees.

Place each piece of chicken individually in a large zip lock bag and pound down to 1/4 inch.

Combine crab, crumbs, cheese, green onions, mushrooms, garlic, pepper and seasonings.

Drizzle 1/2 tsp. wine or juice over each piece of chicken to moisten.

Put a 1/4 of the stuffing in the middle of each piece of chicken.  Fold up the longer sides and secure with a toothpick.  Place in a baking dish.

Dissolve bouillon cubes in water and pour half of it into casserole dish around the chicken.

Sprinkle chicken with parsley.

Bake, covered, in 350 degrees oven for 50 minutes.

Remove bundles to platter.

Add cornstarch to the 1 T. wine or juice and the leftover chicken bouillon.  Stir into reserved liquid making a gravy.  Boil until slightly thickened.  Pour sauce over chicken bundles.


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