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Stuffed Chicken Breast w/ Shrimp and Crab Main Dishes & Casseroles
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Submitted by R L Tupper
Meaux, LA
on Thursday, July 18, 2002
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| Makes: | 4 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 40 minutes |
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This is an easy meal to prepare. You can make this more heart healthy by baking in the oven instead cooking in oil. |
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| Ingredients |
| 1/2 cup onion chopped fine |
1/4 cup celery stalk finely chopped |
| 1/4 cup bell pepper chopped fine |
1 small can shrimp |
| 1 small can crab meat |
1 egg |
| 2 tbsp milk |
your choice chicken coating, bread crumbs or cornflakes |
| salt to taste |
cayenne to taste |
| black pepper to taste |
onion powder and garlic powder to taste (optional) |
| Hot oil for frying. |
4 large or 6 medium chicken breast fillets (no bone in) |
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| | | Directions | Pound the chicken breast with a tenderizer hammer. Lay the meat flat as you will be rolling up the chicken once the stuffing is laid in it.
Drain and rinse the shrimp and crab meat. Since the crab meat is so fine, I just put water in the can and keep squeezing the lid to get the water out. In a medium bowl, mix the shrimp, crabmeat, onion, bell pepper, celery, onion and garlic powder. Salt to taste.
Put the mixture of stuffing on the chicken breast. Roll the chicken and secure with a toothpick to hold the chicken breast closed. Dip the chicken in the egg and milk mixture and pass in the coating. You can choose to season the chicken or the coating. Cook the chicken in hot oil until the coating turns brown and the meat runs clear when pricked with a fork. Remove from oil and place on paper towel to drain. Serve warm. |
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