Crab Stuffed Chicken
6 boneless, skinless chicken breast halves
4 ounces canned crab meat, drained pipes, shredded and cartilage eliminated
1/4 cup dry great bread crumbs
1/4 cup Cheddar or Swiss cheese
2 tablespoons carefully sliced red bell pepper
3 tablespoons gewurztraminer
Salt
Pepper
Low-fat chicken bouillon cube
1/2 cup boiling water
1 bay leaf
3 tablespoons sliced fresh parsley
1 teaspoon cornstarch
1 tablespoon gewurztraminer
Flatten chicken in between 2 sheets of cling wrap to 1/4 inch (6 mm), utilizing flat side of mallet or rolling pin.
Drizzle 3 tablespoons white red wine over chicken to dampen. Put 1/4 cup (60 mL) stuffing in middle of each piece and roll up beginning on much shorter side, tucking in sides to confine stuffing. Sprinkle rolls with salt and pepper.
Liquify partial bouillon cube in boiling water in little cup. Put broth into casserole meal. Include bay leaf and spray parsley over rolls.
Get rid of rolls to plate. Reserve liquid however dispose of bay leaf.
Integrate cornstarch and 1 tablespoon white red wine in little cup. Eliminate wood choices from rolls and put sauce over to serve.
Servings: 6
1 chicken roll: 190 Calories; 32 g Protein; 3 g Total Fat (1.1 g Sat., 81.5 mg Cholesterol); 438 mg Sodium
4 WW points
Drizzle 3 tablespoons white red wine over chicken to dampen. Put 1/4 cup (60 mL) stuffing in middle of each piece and roll up beginning on much shorter side, tucking in sides to confine stuffing. Include bay leaf and spray parsley over rolls.
Integrate cornstarch and 1 tablespoon white red wine in little cup. Get rid of wood choices from rolls and put sauce over to serve.
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