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.

Email to a friend | Print this recipe | Back