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Crab Stuffed Chicken Breasts

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“A friend made this for me when he found out that I love crab. It was very good and I asked for the recipe. I usually serve this with rice and green beans.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound chicken to about 1/8" thick between 2 pieces of waxed paper.
  2. In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
  3. In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
  4. Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
  5. Place seam down in a 12x8x2-inch baking dish.
  6. Pour remaining sauce over all.
  7. Bake, covered at 350°F until chicken is tender, about 1 hour.
  8. Uncover; sprinkle with Swiss cheese and paprika.
  9. Bake until cheese melts, about 2 minutes.

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