Crabmeat-Stuffed Chicken Breasts

Recipe from Oxmoor House

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  • 4 skinned and boned chicken breasts
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup Uncooked Crabmeat Dip
  • 3/4 cup loosely packed fresh spinach leaves
  • 4 slices prosciutto, cut into 7
  • 2 teaspoons olive oil


  1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap; pound to 1/4" thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
  2. Spread 2 tablespoons Crabmeat Dip over each chicken breast. Divide spinach evenly over dip; roll up chicken, jelly-roll fashion. Wrap each roll with 1 slice prosciutto; secure with a wooden pick.
  3. Heat oil in an ovenproof skillet over medium-high heat. Add chicken, and cook 3 to 4 minutes on each side or until prosciutto is lightly browned and crispy. Place skillet in oven, and bake at 350° for 25 minutes or until chicken is done. Remove wooden picks before serving.
  4. Note: Make Crabmeat Dip no more than 1 day ahead of preparing Crabmeat-Stuffed Chicken Breasts.
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