My Low Calorie Crab Stuffed Yogurt Chicken Experiment

I’ve been pondering on this, today, and I don’t see any reason why it wouldn’t work— so I’m trying it tomorrow.

This will be my experimental recipe:

1) Put plain yogurt in a bowl and spice to my mood at the time. I might go Indian or perhaps instead use rosemary, thyme and garlic powder. I might also add a pinch of turmeric for aesthetics. And maybe a pinch of chili powder.

2) Slice a boneless, skinless chicken breast horizontally to the counter but don’t slice it completely across. (This will allow me to put the crab stuffing inside and then face the cut end downward while it bakes.)

3) Thoroughly coat chicken with yogurt and refrigerate in Tupperware for an hour or so.

4) To the remaining yogurt, add chopped green onions, fresh garlic and basil, a squeeze from a lemon wedge, a spritz of Worcester sauce, some butter sprinkles, one Laughing Cow cheese wedge (broken up into small pieces), rosemary, thyme and crabmeat. Hmmm… I might add some salad shrimp, too.

5) Mix thoroughly, by hand, and refrigerate for an hour to allow the flavors to marry.

6) After the hour has passed, place a ball of the crabmeat mixture inside the chicken and set it on a parchment paper covered baking pan, cut side down.

7) Bake at around 375°F until done. (Not sure how long that will be, yet.)

My goal is to have a delicious crab stuffed chicken breast that doesn’t have calories from bread crumbs, mayonnaise, eggs or butter.

I’ll serve it with salad and, for some bulk, my super low-cal cauliflower mashed “potatoes” made with condensed cream of mushroom soup.

I think it could really turn out well.

I’ll keep you posted!

-adventurouscookchelle