| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Poultry | 8 | Servings | |
INGREDIENTS
| 1 | lb | Surimi seafood or crab |
| 8 | Boneless skinless chicken | |
| breasts I use 6 ounce | ||
| 1/8 | t | Salt |
| 1/4 | t | Pepper |
| 1/8 | c | Olive oil |
| 1/4 | c | Chablis wine |
| 12 | White bread | |
| 1/4 | c | Margarine |
| 1/4 | c | Onion, diced |
| 1/4 | c | Celery, diced |
| 1/4 | c | Chicken stock |
| 1 | t | Poultry seasoning |
| 1/4 | t | White pepper |
INSTRUCTIONS
Cut bread into small cubes. Saute onions and celery in margarine until transparent. Combine with bread. Mix chicken base, poultry seasoning and pepper together. Add to bread mixture. If mix is too dry, add a bit more stock. Add surimi to dressing mix. Flatten chicken breast to 1/4 inch; season with salt and pepper. Spread surimi mix on one side of the chicken. Roll the chicken into a roll and secure with skewers, toothpicks, or string. Brown in oil, then transfer to a pan. Pour wine over chicken and bake in a 375 oven for 15 - 20 minutes, or until chicken and stuffing are thoroughly cooked. Recipe By : Janet Baker Posted to EAT-L Digest 9 November 96 Date: Sat, 9 Nov 1996 23:35:05 -0500 From: Janet Baker <jbaker@CNMNET.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 101
Total Fat: 11.3g
Cholesterol: 36.8mg
Sodium: 469.5mg
Potassium: 230.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 15.8g