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Crab Stuffed Chicken

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  Butter/Margarine 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Chicken broth 3⁄4 Cup (12 tbs)
  Chablis/Other dry white wine 1⁄3 Cup (5.33 tbs)
  Chopped green onion 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1 Tablespoon
  Frozen crabmeat 6 Ounce
  Mushroom stems and pieces 4 Ounce
  Cracker crumbs 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken breast halves 8
  Shredded swiss cheese 4 Ounce
  Paprika 1 Teaspoon
  Hot cooked rice 2 Cup (32 tbs)
  Chopped green onions 1⁄3 Cup (5.33 tbs)
  Frozen crabmeat 6 Ounce, thawed and drained
  Canned mushroom stems and pieces 4 Ounce, drained and chopped
  Chicken breast halves 8 , boned and skinned
  Hot cooked rice 1 Cup (16 tbs)

Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Combine milk, broth, and wine; gradually add to flour mixture.
Cook over medium heat, stirring constantly, until thickened arid bubbly.
Set sauce aside.
Saute green onions in 1 tablespoon butter until tender.
Stir in crabmeat, mushrooms, cracker crumbs, parsley, salt, and pepper.
Stir in 2 tablespoons sauce.
Place each chicken breast half on a sheet of waxed paper.
Flatten chicken to 1/4 -inch thickness, using a meat mallet or rolling pin.
Spoon 1/4 cup crabmeat mixture in center of each chicken breast half.
Fold opposite ends over and place, seam side down, in a greased 13- x 9- x 2-inch baking dish.
Pour remaining sauce over the chicken.
Cover dish, and bake at 350° for 1 hour.
Sprinkle with cheese and paprika; bake an additional minute or until cheese melts.
Serve over hot cooked rice.

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Crab Stuffed Chicken Recipe