Crab Stuffed Chicken

(from AngelaE’s recipe box)

Source: Nana (Linda Leveque Wells)

Prep time: 60 minutes
Cook time: 45 minutes

Categories: Chicken Dishes

Ingredients

  • 6 chicken breasts, boneless and skinless
  • 4 oz canned crab meat, drained
  • 1/4 cup bread crumbs, dried
  • 1/4 cup cheddar cheese
  • 2 TBSP red bell pepper, finely chopped
  • 3 TBSP white wine
  • Salt
  • Pepper
  • 1 Bouillon cube, chicken
  • 1/2 c water, boiling
  • 1 bay leaf
  • 3 TBPS parsley
  • 1 tsp cornstarch
  • 1 TBSP white wine

Directions

  1. Preheat oven to 350

  2. Flatten chicken to 1/4 inch with a mallet.

  3. Combine crab, crumbs, cheese and red pepper

  4. Drizzle 3 TBSP of white wine over chicken.

  5. Put 1/4 cup stuffing on chicken and roll up.

  6. Fasten roll with a toothpick.

  7. Sprinkle rolls with salt and pepper.

  8. Place in ungreased casserole dish.

  9. Dissolve partial bouillon cube in water in a cup

  10. Pour broth into casserole dish.

  11. Add bay leaf and sprinkle with parsley.

  12. Bake for 45 minutes.

  13. Combine cornstarch and remaining tablespoon

  14. of white wine in a small cup.

  15. Slowly whisk into reserved liquid.

  16. Boil until slightly thickened.

  17. Remove wooden picks from rolls.

  18. Poor sauce over the chicken rolls once

  19. finished cooking.

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