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Easier-Than-You-Think Chicken Oscar
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- #104002
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 boneless, skinless chicken breast halves
1 package (8 ounce size) cream cheese, softened
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
1 dash ground red pepper (optional)
1/2 package (10 ounce size) frozen asparagus spears, thawed and chopped
1/2 can (6.5 ounce size) crab meat, drained, flaked, and cartilage removed, or use imitation crab
2 tablespoons butter or margarine, melted
seasoned salt, to taste
garlic powder, to taste
1 package (6.75 ounce size) long-grain and wild rice mix
1 can (10.75 ounce size) condensed cream of chicken soup
3/4 cup milk
directions
Place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle about 1/4 inch thick. Remove plastic wrap; set chicken aside.
In a mixer bowl, beat together until light and fluffy the cream cheese, the 1/4 teaspoon seasoned salt, the 1/8 teaspoon garlic powder, and the red pepper, if you like. Gently fold in the chopped asparagus and the crab meat.
Divide the filling evenly among the chicken breasts, placing it in the center of each breast. Fold in the bottom and sides of each breast. Roll up breasts, jelly-roll style, and secure them with wooden toothpicks. Place the rolls in a 2-quart rectangular baking dish.
Pour melted butter over chicken. Sprinkle with additional seasoned salt and garlic powder. Bake in a 375 degrees F oven about 25 minutes or until chicken is tender and no longer pink.
Meanwhile, cook rice mix according to package directions. In a small saucepan, combine the condensed soup, and the milk; heat through.
Serve the baked chicken over the rice mixture. Spoon soup mixture over all.
added by
wilbur
nutrition data
483 calories, 23 grams fat, 28 grams carbohydrates, 40 grams protein per serving.
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reviews & comments
October 3, 2013
Our favorite steakhouse has a steak oscar that we love so when I found this recipe I knew we'd enjoy it. Very simple to make. I think I will use fresh steamed asparagus when it's in season again but the frozen worked fine too. The only thing I did differently was to make a bechamel sauce from scratch instead of the canned soup (we don't care for those soups).