Garlic Crab-Stuffed Chicken
- 6 large boneless skinless chicken breast halves (8 ounces each)
- 2 tablespoons minced garlic
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 8 ounces Jarlsberg or Gouda cheese, shredded
- 3 tablespoons minced fresh parsley
- 1 egg
- 1 tablespoon cold water
- 1-1/4 cups dry bread crumbs
- 2 tablespoons canola oil
- 1 cup unsweetened apple juice
- 1 cup white wine or chicken broth
- Wild rice, optional
- Flatten chicken to 1/4-in. thickness. Spread 1 teaspoon garlic on one side of each chicken breast half. Place crab, cheese and parsley down the center of each. Roll up and tuck in ends; secure with toothpicks. In a bowl, beat egg and water. Place bread crumbs in another bowl. Dip chicken in egg mixture, then roll in crumbs.
- In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Add apple juice and wine or broth. Bake, uncovered, at 350u0b0 for 35-40 minutes or until chicken is no longer pink. Serve with wild rice if desired.
chicken, garlic, crabmeat, gouda cheese, fresh parsley, egg, cold water, bread crumbs, canola oil, apple juice, white wine, rice
Taken from www.tasteofhome.com/recipes/garlic-crab-stuffed-chicken/ (may not work)