Tapas

Poultry

Crab-Stuffed Chicken Rolls by Lynette Rohrer Shirk

This recipe can also be doubled to be served as an entrée item that will accommodate six people.

2 ounces unsalted butter

1 tablespoon lemon zest

1 teaspoon minced garlic

1 tablespoon chopped parsley

2 tablespoons minced green onion

1 tablespoon minced green bell pepper

2 tablespoons minced celery

4 ounces lump crabmeat or imitation crabmeat

¼ teaspoon salt

Pinch paprika

Pinch black pepper

Pinch cayenne pepper

½ cup fine dry bread crumbs

2 tablespoons half-and-half

3 boneless, skinless chicken breasts

¼ cup melted salted butter

½ cup panko breadcrumbs

Fresh parsley, chopped, for garnish

Lemon wedges

Melt unsalted butter in a large skillet over medium heat. Add lemon zest, garlic, parsley, green onion, green bell pepper, and celery; sauté vegetables until soft. Fold in the crabmeat, salt, paprika, and peppers. Fold in the fine breadcrumbs and half-and-half. Let the filling cool.
Preheat oven to 350°F.
Flatten chicken breasts to ¼-inch thickness. Spread the cooled crab mixture on the chicken breasts and roll each one up like you would a jelly roll. Press edges to seal.
Dip each chicken roll in melted salted butter and roll in panko breadcrumbs. Place them in a 9″ × 13″ baking dish.
Cover and bake for 45 minutes. Uncover and bake until golden brown, about 10 more minutes. Let rest 5 minutes, then cut the chicken rolls into slices and arrange them on plates. Sprinkle with parsley and serve with lemon wedges.