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Crab-Stuffed Chicken Breasts

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“A want-to-try recipe from Best of Country Cooking.”
1hr 5mins

Ingredients Nutrition


  1. In a saucepan, melt 3 tablespoons butter.
  2. Stir in flour until smooth.
  3. Gradually stir in broth and milk.
  4. Bring to a boil; boil and stir for 2 minutes.
  5. Remove from the heat; set aside.
  6. In a skillet, saute onion in remaining butter until tender.
  7. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2.
  8. tablespoons of the white sauce; heat through.
  9. Flatten chicken to 1/4-in. thickness.
  10. Spoon about 1/2 cup of the crab mixture on each chicken breast.
  11. Roll up and secure with a toothpick.
  12. Place in a greased 9-in. square baking dish.
  13. Top with remaining white sauce.
  14. Cover and bake at 350 for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika.
  15. Bake, uncovered, 5 minutes longer or until cheese is melted.
  16. Remove toothpicks.
  17. Serve with rice if desired.
  18. Yield: 4 servings.

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