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Crab-Stuffed Chicken Breasts Recipe

Crab-Stuffed Chicken Breasts Recipe photo by Taste of Home

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Meet the Cook: Busy as an active-duty member of the Coast Guard and the mother of a 7-year-old son, I prepare this elegant dish for guests and special occasions. The sauce is so versatile, though, I've used it on pork chops and baked potatoes, too. -Therese Bechtel, Montgomery Village, Maryland

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Crab-Stuffed Chicken Breasts Recipe

Prep: 35 min. Bake: 35 min.

Yield: 4 Servings

35 35 70

Ingredients

4 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup milk
1/4 cup chopped onion
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Dash pepper
4 boneless skinless chicken breast halves (about 1 pound)
1 cup (4 ounces) shredded Swiss cheese
1/2 teaspoon paprika
Hot cooked rice, optional

Directions

In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside.
In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.
Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.
Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 368 calories, 22 g fat (13 g saturated fat), 115 mg cholesterol, 1,061 mg sodium, 15 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Crab-Stuffed Chicken Breasts in Country Woman May/June 1999, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Crab-Stuffed Chicken Breasts

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Reviewed on Dec. 28, 2010 by haleymwarren77

This took some effort, but it was good! It is a special occassion when I have some time type of recipe

Reviewed on Apr. 29, 2010 by mehalv

These were pretty good. Very impressive and elegant looking. My swiss cheese on top got overcooked and was crispy, rather than melty, which may have been my fault, and not the fault of the recipe. The ratio of stuffing to chicken seemed a bit off too me; too much stuffing for the amount of chicken. Still, a tasty dinner.

Reviewed on Feb. 12, 2009 by red headed chilipepper

Try Bacon instead of crab