23 October, 2020
Crab Stuffed Chicken Breasts
Posted in : Fish and Seafood, Poultry on by : therecipebum
Crab Stuffed Chicken Breasts
Servings 4
Ingredients
- 4 Tbsp Butter Divided
- 1/4 Cup All Purpose Flour
- 1 Cup Chicken Broth
- 1/2 Cup Milk
- 1/4 Cup Onion Chopped
- 6 Oz Crabmeat
- 4 1/2 Oz Mushrooms Sliced
- 1/3 Cup Saltine Crackers Crushed
- 2 Tbsp Fresh Parsley Minced
- 1/2 tsp Salt
- 1 Pinch Black Pepper
- 4 Boneless Skinless Chicken Breasts Halves
- 1 Cup Swiss Cheese Shredded
- 1/2 tsp Paprika
Instructions
White Sauce
- Melt 3 Tbsp of the Bitter in a medium saucepan.
- Stir in Flour until smooth.
- Gradually stir in Broth and Milk.
- Bring all to a boil, stirring for about 2 minutes.
- Remove from heat and set aside
Chicken
- In a large skillet melt remaining 1 Tbsp Butter and sauté onion over medium heat until tender.
- Add Crab. Mushrooms, Cracker Crumbs, Parsley, Salt, Pepper and 2 Tbsp of the prepared white sauce. Heat through.
- Preheat oven to 350 degrees F
- 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 9×13 inch baking dish, then top with the remaining white sauce.
- Cover dish and bake at 350 degrees F 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.