Crab Stuffed Chicken
serves 4

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Crab Stuffed Chicken
Looking for a divine chicken entree to serve for a special occasion? This Crab Stuffed Chicken with Tarragon Leek Sauce is luxurious and incredibly easy to make.
4 (4 ounce) chicken breasts, skin and bone removed
12 ounces crab (If fresh crab is not available use 2-6 ounce cans crabmeat.)
1/3 cup sliced green onions
2-3 cloves chopped garlic
1 tablespoon chopped fresh tarragon
2 ounces fat free cream cheese
Tarragon Leek Sauce
1/2 tablespoon unsalted butter
1/2 cup sliced leeks, white and light green parts only
2 cloves chopped garlic
1/4 cup white wine
1/4 cup low-sodium chicken broth
1 tablespoon tarragon
1 tablespoon fresh lemon juice
1/2 cup non-fat plain Greek yogurt
2 tablespoons freshly shredded Parmesan cheese
salt and pepper to taste
  1. Pre-heat oven to 350 degrees. Coat an 11x13 baking dish with cooking spray.
  2. In a small bowl combine the crab, green onions, garlic, tarragon and cream cheese.
  3. Make a slice down the length of the the thickest part of the chicken.
  4. Spoon 1/4 of the crab mixture into the pocket of the chicken. (Do not be tempted to taste the crab mixture left on the spoon you have just used to stuff the raw chicken.)
  5. Use toothpicks to help close the chicken around the crab mixture.
  6. Bake the chicken for 35-40 minutes. During the last 15 minutes spritz the chicken with a very small amount of olive oil (or cooking spray).
  7. While chicken is cooking, heat a medium size saucepan over medium heat. 
  8. Melt butter, saute leeks and garlic until tender. Do not brown the leeks.
  9. Pour the wine into the sauteed leeks, stir well until the wine has been absorbed into the leeks.
  10. Add the chicken broth and tarragon, bring the liquid to a simmer for 5 minutes.
  11. Using an immersion blender, blend the leek sauce until smooth. (If using a standard blender be careful with the hot liquid.)
  12. Stir lemon juice, yogurt and Parmesan cheese into the sauce. Keep sauce warm over low heat until chicken is ready.
  13. Season with salt and pepper to taste.
  14. When chicken is done remove the toothpick and top with Leek Tarragon Sauce before serving.
Calories 229, Fat 6.0, Cholesterol 94.0mg, Sodium 480.4mg
Carbohydrates 8.5g, Fiber 0.7g, sugars 3.0g, Protein 32.1g