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Crab Stuffed Chicken Breasts

Prep Time 10 minutes
Cook Time 50 minutes
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 9x13 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.