Barbecue season is in full swing now, but as much as we love it, sometimes it’s good to take a break from barbecued pork steaks, chicken fillets and burgers on the grill and try something a little different. Of course it’s nice to grill things outdoors and keep the heat out of the kitchen, but using a microwave is just as efficient on hot, summer days.
This recipe, “Crabmeatstuffed Chicken Breasts,” cooked in your microwave for just 10 minutes, is a delicious change of pace the whole family will enjoy. One advantage is the dish can be prepared the night before. Just put it in a shallow, plastic, sealed container or in the baking dish you’ll use in the microwave, cover with foil and refrigerate until you’re ready to microwave it the next day. I recommend, however, letting it sit on the counter about 10 minutes before putting it in the microwave to take off some of the chill so the inside thoroughly cooks.
The crabmeat stuffing is a great way to give chicken breasts a whole different flavor. When served with a pasta salad and a colorful vegetable, this makes a great summer meal.
CRABMEAT STUFFED CHICKEN BREASTS
4 boneless, skinless chicken breasts (about 1 pound)
3/4 cup whole wheat cracker crumbs, divided
1 (4-6-ounce can) canned crabmeat, rinsed twice and drained
1/4 cup mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped green onions
2 tablespoons fresh lemon juice
1/4 teaspoon hot pepper sauce (optional)
1 tablespoon dried parsley flakes
1 teaspoon black pepper
1 teaspoon paprika
Buttermilk or evaporated milk for dipping chicken into before coating with cracker crumb mixture
Pound chicken breasts between two pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin.
Combine 1/4 cup cracker crumbs, crabmeat, mayonnaise, cheese, green onions, lemon juice and pepper sauce in medium bowl. Divide filling among the four chicken breasts. Roll up each chicken breast from short side, tucking in ends, secure with toothpicks.
Combine remaining 1/2 cup cracker crumbs, parsley flakes, black pepper and paprika. Dip chicken in buttermilk or evaporated milk; roll in cracker crumb mixture.
Place chicken in baking dish that’s been greased or coated with cooking spray. Cover with wax paper and microwave on high for 10 minutes or until chicken is no longer pink in center. Remove from baking dish and serve. Makes 4 servings.
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