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    Chicken Breast stuffed with Crabmeat

    Source of Recipe

    WW Post

    Recipe Introduction

    Servings | 4
    Estimated POINTSŪ value per serving | 9

    List of Ingredients

    4 Boneless skinless chicken breasts
    1/2 Cup Bread Crumbs (Roasted Garlic ones were good)
    3-4 ounce Can Crabmeat, rinsed and drained
    1/4 Cup Fat Free Mayonnaise
    2 Tbsp. grated parmesan cheese
    2 Tbsp. finely chopped shallots
    1 1/2 Tbsp. Lemon Juice
    1 tsp. white worcestire sauce
    4 drops hot pepper sauce
    1 Tbsp. parsley flakes
    1 tsp. black pepper
    1 tsp. paprika
    1/2 cup low-fat (1%) milk


    1) Pound chicken breasts between two pieces of plastic wrap to 1/4 inch thickness using flat side of meat mallet.
    2) Combine 1/4 cup of bread crumbs, crabmeat, mayonnaise, parmesan cheese, shallots, lemon juice, worcestire and pepper sauce in medium bowl. Divide filling among chicken breasts. Roll up each chicken breast from short side,tucking in ends; secure with toothpick.
    3) Combine remaining 1/4 cup bread crumbs, parsley flakes, black pepper and paprika. Spray a mircowaveable round or square baking dish lightly with cooking spray. Dip chicken rolls in milk then roll in bread crumb mixture and place in baking dish. Reserve remaining milk. Cover dish with waxed paper. Microwave on HIGH 10-12 minutes or until chicken is not longer pink in center. Remove chicken rolls from disk and pour in reserved milk. Microwave on HIGH until sauce boils (at least 1-2 minutes). Serve sauce over chicken.




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