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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 2 servings The following items or measurements are not included below: 3/4 cup crabmeat 1/2 lemons, zest of 2 chicken breast fillets |
||
| Calories 573 | ||
| Calories from Fat 348 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.7g | 59% | |
| Saturated Fat 12.8g | 64% | |
| Monounsaturated Fat 13.9g | ||
| Polyunsaturated Fat 9.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 148mg | 49% | |
| Sodium 475mg | 19% | |
| Potassium 222mg | 6% | |
| Total Carbohydrate 43.6g | 14% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 3.3g | ||
| Protein 13.2g | 26% | |
Crab Stuffed, Crumbed, Chicken
By: JustJanS
Feb 23, 2008
I made these for dinner last night and thought they were excellent. I caught the crab, but you could use canned or imitation I guess
SERVES 2
Ingredients
- 3/4 cup crabmeat
- 1/3 cup cream cheese, softened
- 1 green onion, very finely sliced
- 1 teaspoon lemon juice
- 1 teaspoon worcestershire sauce
- 1/2 lemon, zest of
- salt & freshly ground black pepper
- 2 skinless chicken breast fillets
- 1/4 cup flour, seasoned with
- salt and pepper
- 1 egg, whisked with 1 tablespoon water
- 3/4 cup breadcrumbs
- 3 tablespoons oil
Directions
1
Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.2
Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.3
Press edges together to seal.4
Carefully coat each side of breast in seasoned flour, shake excess off.5
Dip into egg, then into the crumbs, pressing gently to coat.6
Refrigerate 30 minutes.7
Heat oven to 200°C.8
Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.9
Bake 20-25 minutes or until cooked through but still juicy.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: I'mPat
On Jun 3, 2008
3 out of 4 thought this was great, DH felt there was too much spring onion and it came over a bit strong. I made for 4 and to get 1 1/2 cups of crab meat used 2 x 170gram tins and had enough filling for 6 breasts (the left overs were enjoyed on crackers by the DM and DS). I loved the ease of making in the oven. Thank you Jan - made for Swap #17 June 2008.
From: The Flying Chef
On Apr 21, 2008
Absolutely gorgeous, wow, so yummy ok said enough. I made a hollandaise sauce to go with this, so not needed, chicken was not only full of flavour but moist and tender. I was worried about that, hence the sauce. This was sooooo good. I did use fresh crab meat same as Jan, so can't comment on canned or immitation. I used panko flakes for the breadcrumbs (Japanese breadcrumbs) I served mine over spinach with mashed baby carrot, excellent. This was so good would highly recommend. Thanks for another great recipe Jan you never let me down
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