Marsala Crab-Stuffed Chicken Breasts Recipe

 Marsala Crab-Stuffed Chicken Breasts Recipe Marsala Crab-Stuffed Chicken Breasts Recipe photo by Taste of Home Rating 0

Be the first to write a review

Rate recipe

Holiday dinners in my youth meant Mom would be serving these stuffed chicken breasts. They’re now part of my own family’s Christmas Eve custom.
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Marsala Crab-Stuffed Chicken Breasts Recipe

Click on stars to rate
 
Would you make this recipe again?
[X]
Marsala Crab-Stuffed Chicken Breasts Recipe
  • Prep: 35 min. Cook: 25 min.
  • Yield: 6 Servings
    •
35 25 60

Ingredients

  • 4 tablespoons butter, divided
  • 2 teaspoons plus 3 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 2/3 cup chopped fresh mushrooms
  • 1/3 cup grated Parmesan cheese
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon paprika
  • SAUCE:
  • 3/4 cup marsala wine
  • 2 teaspoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon water

Directions

  • In a small saucepan, melt 2 tablespoons butter. Stir in 2 teaspoons flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and Parmesan cheese.
  • Flatten chicken to 1/4-in. thickness. Top each piece with 3 tablespoons crab mixture. Roll up jelly-roll style, starting with a short side; tie with kitchen string.
  • In a shallow bowl, combine paprika and remaining flour. Add chicken rolls, one at a time, and turn to coat. In a large skillet, brown chicken in remaining butter on all sides.
  • Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°.
  • Remove chicken and keep warm. In a small bowl, combine flour and bouillon; stir in water until blended. Stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cut string off chicken rolls; serve with sauce. Yield: 6 servings.

Originally published as Crab-Stuffed Chicken Breasts in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p22

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Marsala Crab-Stuffed Chicken Breasts

Marsala Crab-Stuffed Chicken Breasts Recipe

Marsala Crab-Stuffed Chicken Breasts

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(0-0) of 0 reviews
 
 

July 4th Recipes

July 4th Recipes
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT