Crab and Spinach-Stuffed Chicken Breasts Recipe
Ingredients
| Light sour cream | 1/2 Cup (16 tbs) (FOR SAUCE:) | |
| Light mayonnaise | 1/2 Cup (16 tbs) (FOR SAUCE:) | |
| Skim milk | 2 Tablespoon (FOR SAUCE:) | |
| Dijon Mustard | 2 Teaspoon (FOR SAUCE:) | |
| Large boneless skinless chicken breast halves - 4 | ||
| Green Giant Frozen Spinach - 1 (9-ounces) package, thawed, squeezed to drain | ||
| Green onions | 1/4 Cup (16 tbs), finely chopped (FOR CHICKEN AND STUFFING:) | |
| Green bell pepper | 2 Tablespoon, finely chopped (FOR CHICKEN AND STUFFING:) | |
| Parsley | 2 Tablespoon, chopped (FOR CHICKEN AND STUFFING:) | |
| Pine nuts | 2 Tablespoon, chopped (FOR CHICKEN AND STUFFING:) | |
| Crabmeat - 1 (6-oz.) can, drained, rinsed and flaked | ||
| Salt | 1/4 Teaspoon (FOR CHICKEN AND STUFFING:) | |
| Pepper | 1 Dash (FOR CHICKEN AND STUFFING:) | |
| COATING | ||
| Brandy or water - 1/4 cup | ||
| Butter | 3 Tablespoon, melted (FOR CHICKEN AND STUFFING:) | |
| Progresso Plain Bread Crumbs - 1/2 cup | ||
| Paprika | 1/2 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.
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.
Chef
