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  Whole chicken breasts 4 Large, skinned, boned, and halved lengthwise
  Butter/Margarine 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Chicken broth 3⁄4 Cup (12 tbs)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  Canned crab meat 7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 Can)
  Canned chopped mushrooms 4 Ounce, drained (1 Can)
  Coarsely crumbled saltine crackers 1⁄2 Cup (8 tbs)
  Snipped parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Shredded swiss cheese 1 Cup (16 tbs)
  Paprika 1⁄2 Teaspoon

Place one chicken piece, boned side up, between 2 pieces of waxed paper.
Working from the center out, pound chicken lightly with meat mallet to make cutlet about 1/8 inch thick.
Repeat with remaining chicken.
In saucepan melt the 3 tablespoons butter or margarine; blend in flour.
Add milk, chicken broth, and wine all at once; cook and stir till thickened and bubbly.
Set aside.
In skillet cook onion in the 1 tablespoon butter or margarine till tender but not brown.
Stir in crab, mushrooms, cracker crumbs, parsley, salt, and pepper.
Stir in 2 tablespoons of the sauce.
Top each chicken piece with about 1/4 cup of the crab mixture.
Fold sides in; roll up.
Place seam side down in a 12 x 7 1/2 x 2 inch baking dish.
Pour remaining sauce over all.
Bake, covered, at 350° till chicken is tender, about 1 hour.
Uncover; sprinkle with Swiss cheese and paprika.
Bake till cheese melts, about 2 minutes longer

Recipe Summary

Main Dish

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Crab Stuffed Chicken Recipe