Beer makes batters better, meat more tender, and sauces more flavorful.
Crab-Stuffed Chicken Breasts
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- #54949
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
8 boneless, skinless chicken breast halves
1/3 cup green onions, sliced
1/3 cup mushrooms, sliced
3 tablespoons flour
1/2 teaspoon dried thyme
3/4 cup fat-free chicken broth
1/2 cup skim milk
1/3 cup dry white wine
1 cup low fat Swiss cheese, grated
1 cup imitation crab
2 tablespoons fresh parsley, chopped
1/3 cup fine dry breadcrumbs
1/2 cup almonds, sliced
directions
Pound chicken breasts to 1/4 inch thick.
In a skillet coated with cooking spray, saute onions and mushrooms until soft. Stir in flour and thyme. Add chicken stock, milk, wine, half of the cheese, salt and pepper. Cook over medium heat until thickened. Remove sauce from heat.
Combine 1/4 cup sauce with crab, parsley and breadcrumbs. Divide mixture evenly on chicken breasts. Roll breasts, secure with toothpicks if desired and place in buttered baking dish.
Pour remaining sauce over rolled breasts. Bake in a 350 degrees F oven for 30 minutes. Sprinkle with remaining cheese and sliced almonds. Bake 10 minutes longer and serve immediately.
added by
sgood1
nutrition data
282 calories, 8 grams fat, 12 grams carbohydrates, 39 grams protein per serving. This recipe is low in carbs.
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