Name: Garlic Crab-Stuffed Chicken
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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 350u00b0 for 35-40 minutes or until chicken is no longer pink. Serve with wild rice if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Garlic Crab-Stuffed Chicken

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