Crab Stuffed Chicken Breasts recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 4 tablespoons butter, divided ¼ cup all-purpose flour 1 cup chicken broth ½ cup milk ¼ cup chopped onion 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed 1 (4.5 ounce) can sliced mushrooms, drained ⅓ cup crushed saltine crackers 2 tablespoons minced fresh parsley ½ teaspoon salt 1 pinch ground black pepper 4 skinless, boneless chicken breast halves 1 cup shredded Swiss cheese ½ teaspoon paprika
Nutrition Info
- 477.9 caloriescarbohydrate: 16.4 gcholesterol: 164.3 mgfat: 23.2 gfiber: 1.5 gprotein: 49.2 gsaturatedFat: 13.3 gservingSize: -sodium: 1244.4 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Crab Stuffed Chicken Breasts
Directions
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To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil, boil, stirring, for about 2 minutes. Remove from heat and set aside.
In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
Preheat oven to 350 degrees F (175 degrees C).
Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast, roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.