Crab-Stuffed Chicken Breasts
Recipe: #7759
October 16, 2011
Categories: Chicken, Crab meat, Cheese, Oven Bake, Diabetic, High Protein, Low Carbohydrate, Low Fat, Cream Cheese, Chicken Dinner, more
"This was adapted from a recipe at GroupRecipes.com. The original called for the chicken to be breaded and fried, but I've eliminated the breading and bake it for a more diabetic-friendly and healthier result. This works well with fake crab if getting real crab is cost-prohibitive. It makes a nice enough meal to serve to company, but is easy enough for a weekday dinner."
Ingredients
Nutritional
- Serving Size: 1 (240.1 g)
- Calories 161.3
- Total Fat - 10.5 g
- Saturated Fat - 6.4 g
- Cholesterol - 29.8 mg
- Sodium - 287.4 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 3.6 g
- Sugars - 5.5 g
- Protein - 8.5 g
- Calcium - 209.5 mg
- Iron - 1.8 mg
- Vitamin C - 30.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all ingredients except chicken; cover and refrigerate at least an hour, up to one day.
Step 2
Preheat oven to 400F.
Step 3
Either pound chicken breasts flat, or cut slits in the sides to form pockets.
Step 4
If pounding flat, spread 1/4 of crab mixture down the center of each breast, then roll chicken and secure with toothpicks.
Step 5
If cutting pockets, fill each breast with 1/4 of crab mixture; secure with toothpicks if necessary.
Step 6
Bake at 400F for 25 minutes, or until chicken is completely cooked.
Tips
No special items needed.