“This recipe was created with a dinner party in mind and can be halved for casual dining. It can also be made up ahead of time and cooked in a crockpot on low for 4-6 hours. The breasts do not hold together as well in a crockpot and you may need to use toothpicks to hold them together. I did not use the bread crumbs but added them as optional for those that want a more “stuffing” type stuffing. Prep time includes refrigeration time.”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and pat dry the chicken. Prepare chicken breasts by pounding out until about double in size. Salt and pepper, if desired. Marinate in limeade concentrate for one hour. To make sure the marinade completely covers the chicken I dredge each piece in the marinade before placing in a Ziploc bag then I pour the rest of the marinade in the bag. Place the bag in the refrigerator and let sit for 1 hour.
  2. Stir shredded cabbage, apples, waterchestnuts, yogurt and horseradish together and layer in one large baking dish or two smaller ones. Grate fresh gingerroot over cabbage mixture.
  3. Mix crab meat with red pepper and green onion. You can add bread crumbs to the crab if desired.
  4. Lay the marinated chicken out flat. Put a good size dollop of stuffing in the center. Fold the chicken over the stuffing. Press all edges to make sure all the edges are sealed. Carefully place each stuffed breast on top of the cabbage. Cover with foil. Preheat oven to 350 degrees F. Let sit for 10 minutes or until oven is heated. The marinade will keep it sealed, so no need to use toothpicks. Bake one hour or until chicken is cooked through.

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