Festive Chicken Oscar
Festive Chicken Oscar
Ingredients
6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1 8-ounce package cream cheese, softened
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
Dash ground red pepper (optional)
1/2 of a 10-ounce package frozen asparagus spears, thawed and chopped
1/2 of a 5-1/2- to 6-1/2-ounce can crabmeat, drained, flaked, and
cartilage removed, or 3 ounces crab-flavored fish (surimi)
2 tablespoons butter or margarine, melted
Seasoned salt
Garlic powder
1 6-1/4- to 6-3/4-ounce package long-grain-and-wild-rice mix
1 10-3/4-ounce can condensed cream of chicken soup
3/4 cup milk
Directions
1. 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.
2. 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.
3. 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.
4. 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.
5. Meanwhile, cook rice mix according to package directions. In a small
saucepan, combine the condensed soup, and the milk; heat through.
6. Serve the baked chicken over the rice mixture. Spoon soup mixture
over all. Makes 6 servings.
