Crab-Stuffed Chicken

This is the kind of dish that looks like it belongs on a restaurant plate but comes together in your own kitchen with everyday ingredients.

Boneless chicken breasts get pounded thin, then rolled around a filling of chopped crab meat, crunchy water chestnuts, breadcrumbs, mayo, and a kick of Dijon mustard. A brush of Worcestershire sauce on top caramelizes in the oven and gives each roll a glossy, savory finish.

The result is juicy chicken wrapped around a tender, flavorful stuffing that slices into gorgeous spirals on the plate. It’s date-night-worthy but easy enough for any weeknight.

Kitchen Tips

• Pound the chicken between plastic wrap to prevent tearing. You want it thin and even, about an eighth of an inch, so it rolls without cracking.
• Don’t overstuff the rolls. A couple tablespoons of filling per breast is plenty. Too much and they won’t seal properly.
• Seam side down is critical. It keeps the rolls closed without toothpicks during baking.
• Let them rest for 5 minutes before slicing so the juices redistribute and the filling stays put.