Source: Midwest Living


Recipe Summary

20 mins
25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle about 1/4 inch thick. Remove plastic wrap; set chicken aside.

  • In a mixer bowl, beat together until light and fluffy the cream cheese, the 1/4 teaspoon seasoned salt, the 1/8 teaspoon garlic powder, and the red pepper, if you like. Gently fold in the chopped asparagus and the crabmeat.

  • Divide the filling evenly among the chicken breasts, placing it in the center of each breast. Fold in the bottom and sides of each breast. Roll up breasts, jelly-roll style, and secure them with wooden toothpicks. Place the rolls in a 2-quart rectangular baking dish.

  • Pour melted butter over chicken. Sprinkle with additional seasoned salt and garlic powder. Bake in a 375 degree F oven about 25 minutes or until chicken is tender and no longer pink.

  • Serve the baked chicken over the rice mixture. Spoon soup mixture over all. Makes 6 servings.


If you like, pound chicken, fill and place in baking dish. Cover; refrigerate overnight. Continue as above.

Nutrition Facts

471 calories; fat 23g; cholesterol 139mg; saturated fat 12g; carbohydrates 30g; insoluble fiber 1g; protein 37g; vitamin a 267.9RE; vitamin c 7.1mg; sodium 1267mg; calcium 131.3mg; iron 2.5mg.