Cook Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 6 to 8
Ingredients:
- 8 boneless chicken breast halves without skin
- salt and pepper
- 1 cup dry herb seasoned stuffing mix
- 1 large egg, beaten
- 1 can (10 3/4 ounces) cream of mushroom soup, light is fine
- 1 small green bell pepper, chopped
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon or similar mustard
- 1/2 teaspoon salt
- 1 can crabmeat, (6 oz) picked over
- 1/4 cup canola oil
- 1/2 teaspoon onion powder
- salt and pepper, to taste
Preparation:
Flatten chicken breasts, sprinkle with salt and pepper. Mix herb stuffing with egg, half or soup, green pepper, lemon juice, Worcestershire sauce, mustard, salt, and crabmeat. Spoon some of the mixture onto each chicken breast, roll, secure with toothpicks. Saute breasts in butter. Arrange in the greased baking dish and bake, covered, for 15 minutes.
Combine remaining half can of soup with remaining ingredients. Pour over
chicken. Cover and continue baking until tender, about 15 minutes.
Serves 6 to 8.
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