Crab and Spinach-Stuffed Chicken Breasts Recipe

Summary

Preparation Time45 MinCooking Time40 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings4
CourseMethod
Main IngredientInterest Group

Ingredients

 Light sour cream1/2 Cup (16 tbs) (FOR SAUCE:)
 Light mayonnaise1/2 Cup (16 tbs) (FOR SAUCE:)
 Skim milk2 Tablespoon (FOR SAUCE:)
 Dijon Mustard2 Teaspoon (FOR SAUCE:)
 Large boneless skinless chicken breast halves - 4
 Green Giant Frozen Spinach - 1 (9-ounces) package, thawed, squeezed to drain
 Green onions1/4 Cup (16 tbs), finely chopped (FOR CHICKEN AND STUFFING:)
 Green bell pepper2 Tablespoon, finely chopped (FOR CHICKEN AND STUFFING:)
 Parsley2 Tablespoon, chopped (FOR CHICKEN AND STUFFING:)
 Pine nuts2 Tablespoon, chopped (FOR CHICKEN AND STUFFING:)
 Crabmeat - 1 (6-oz.) can, drained, rinsed and flaked
 Salt1/4 Teaspoon (FOR CHICKEN AND STUFFING:)
 Pepper1 Dash (FOR CHICKEN AND STUFFING:)
 COATING
 Brandy or water - 1/4 cup
 Butter3 Tablespoon, melted (FOR CHICKEN AND STUFFING:)
 Progresso Plain Bread Crumbs - 1/2 cup
 Paprika1/2 Teaspoon (FOR CHICKEN AND STUFFING:)

Directions

GETTING READY
1. Pre-heat oven to 375°F.
2. With nonstick cooking spray, coat 8-inch square (2-quart) glass baking dish.
3. Take a small saucepan, mix all sauce ingredients well; set aside.

MAKING
4. Flatten each chicken breast half, keep the boned side up between 2 pieces of plastic wrap or waxed paper. With rolling pin or flat side of meat mallet, working from center, gently pound chicken until about 1/4 inch thick; remove wrap.
4. Take a medium bowl, mix spinach, onions, bell pepper, parsley, pine nuts, crabmeat and 3 tablespoons of the sauce; mix well.
5. Season chicken breast halves with salt and pepper.
6. Keep about 1/2 cup of the spinach mixture on each chicken breast half. Bring 1 end of breast half over spinach mixture. Fold in sides; roll up jelly-roll fashion.
7. Take a shallow dish, mix brandy and butter well.
8. In different shallow bowl, mix bread crumbs and paprika; blend well.
9. Dredge each chicken roll in butter mixture; coat with crumb mixture. Arrange chicken rolls, seam side down, sprayed baking dish. Pour any remaining butter mixture over chicken rolls.
10. Bake for 30 to 40 minutes or until chicken is fork-tender and juices run clear.

FINALIZING
11. In small saucepan, heat remaining sauce over low heat until hot, stirring frequently.

SERVING
12. Immediately, serve sauce with chicken.
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