Crabstuffedchickenlowcarb Recipes

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CRAB-STUFFED CHICKEN - LOW CARB



Crab-Stuffed Chicken - Low Carb image

This recipe is so yummy, and nice enough for company. Pound out your chicken enough to cover the stuffing, and don't use 2 cans of crabmeat, like I did, or you'll never get the chicken around the stuffing! From Better Homes & Gardens "Phase 1 Low Carb Recipes"

Provided by gracefire

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon finely shredded orange peel
1 tablespoon light cream
4 ounces cream cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 (6 1/2 ounce) can crabmeat, drained, flaked and cartilage removed
4 boneless skinless chicken breast halves
salt and black pepper
1 tablespoon butter (with a touch of oil to keep butter from burning)

Steps:

  • For filling, in a small bowl combine orange peel, cream, cream cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Gently stir in crabmeat; set aside.
  • Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle chicken with additional salt and pepper. Spread one-fourth of the filling evenly in center of each chicken piece. Fold narrow ends over filling; fold in sides. Roll up each chicken breast from a short side. Secure with wooden toothpicks.
  • In a medium skillet cook chicken in hot butter over medium-low heat about 25 minutes or until no longer pink (170 degrees F.), turning to brown evenly.

Nutrition Facts : Calories 300.8, Fat 15.2, SaturatedFat 8.9, Cholesterol 129.1, Sodium 640.2, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 38

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! A perfect date night dinner for two!

Provided by By: Carol | From A Chef's Kitchen

Categories     Chicken and Turkey

Time 40m

Number Of Ingredients 12

2 ounces cream cheese (1/4th of an 8-ounce block, softened)
1 tablespoon mayonnaise
1 tablespoon minced onion (or scallion)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill (or 1/2 teaspoon dried)
2 cloves garlic (minced)
1 teaspoon lemon zest
4 ounces lump crabmeat
Salt and freshly ground black pepper (to taste)
2 boneless skinless chicken breast halves
1/4 cup seasoned dry breadcrumbs
Cooking spray

Steps:

  • Preheat oven to 375 degrees.
  • Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
  • Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
  • Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
  • Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
  • Spray the breadcrumbs with cooking spray to moisten.
  • Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
  • Remove toothpicks and serve.

Nutrition Facts : ServingSize 1, Calories 381 kcal, Carbohydrate 13 g, Protein 38 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 130 mg, Sodium 840 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

A friend made this for me when he found out that I love crab. It was very good and I asked for the recipe. I usually serve this with rice and green beans.

Provided by Eldeevee

Categories     Chicken Breast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

8 boneless skinless chicken breasts
3 tablespoons butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
1/3 cup dry white wine
1/4 cup onion, chopped
1 tablespoon butter
1 (7 1/2 ounce) can crabmeat, drained and flaked
1 (4 ounce) can mushrooms, drained and chopped (I always use fresh mushrooms)
10 saltine crackers, coarsely crumbled
2 tablespoons parsley, chopped
1/2 teaspoon salt
1 dash pepper
1 cup swiss cheese, shredded
1/2 teaspoon paprika

Steps:

  • Pound chicken to about 1/8" thick between 2 pieces of waxed paper.
  • In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
  • In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
  • Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
  • Place seam down in a 12x8x2-inch baking dish.
  • Pour remaining sauce over all.
  • Bake, covered at 350°F until chicken is tender, about 1 hour.
  • Uncover; sprinkle with Swiss cheese and paprika.
  • Bake until cheese melts, about 2 minutes.

CRAB-STUFFED CHICKEN BREASTS



Crab-Stuffed Chicken Breasts image

Categories     Chicken     Sauté     Kid-Friendly     Crab     Summer     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 13

3 ounces cream cheese, room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed
1 teaspoon minced garlic
1/8 teaspoon (scant) lemon-pepper
4 ounces crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs (about 3 ounces)
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil

Steps:

  • Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
  • Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.
  • Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.

Provided by Christy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 14

4 tablespoons butter, divided
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
¼ cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms, drained
⅓ cup crushed saltine crackers
2 tablespoons minced fresh parsley
½ teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
½ teaspoon paprika

Steps:

  • To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
  • In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  • Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g

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