Crab Stuffed Chicken Breasts

"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."
 
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photo by Shannon 24 photo by Shannon 24
photo by Shannon 24
photo by Shannon 24 photo by Shannon 24
Ready In:
1hr 30mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • Pound chicken to about 1/8" thick between 2 pieces of waxed paper.
  • 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.
  • 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.
  • Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
  • Place seam down in a 12x8x2-inch baking dish.
  • Pour remaining sauce over all.
  • Bake, covered at 350°F until chicken is tender, about 1 hour.
  • Uncover; sprinkle with Swiss cheese and paprika.
  • Bake until cheese melts, about 2 minutes.

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Reviews

  1. Yummyyyyy... Made this for our Mother's day celebration dinner.. was so fabulous... even had my father asking for seconds and he's not a big chicken lover.... Thanks for the great recipe!!!! :)
     
  2. I cut the recipe in half and it worked out good. I used a Riesling wine for this , and used Greyure cheese in place of the Swiss. We enjoyed it and will make again.
     
  3. Great recipe. Very tasty. I changed it so I only made two servings, seemed to work well. Thanks for posting!
     
  4. Excellent recipe and well-written. I halved it, but only the chicken and stuffing part, using 4 chicken tenderloins, which I find to be easier to flatten than the main part of the chicken breast. I made the full sauce recipe. I used fresh mushrooms, which I sauteed along with the onions (I used green onions). As stated above, I halved the recipe and divided it between two ramekins, poured the sauce over each and baked with foil as a cover and then followed with the cheese and paprika as written in the recipe. I used fat-free milk in the sauce and that worked well. Sorry to be so long-winded, I've seemed to have lost the art of a short, well-written review. We loved this, thanks Eldeevee.
     
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RECIPE SUBMITTED BY

I'm a stay at home mother of two boys and a spoiled little dog. I love to entertain and to have friends and family over for dinner. Anne Lindsay is my favorite cookbook author, we have similar tastes and there are very few of her recipes that I have tried and have not enjoyed. I love going through this site and picking out new recipes to try out on my family. Most experiences have been great and we have added some new favourites to our rotation. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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