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Spinach Crab Chicken

I altered a friend's recipe for crab-stuffed chicken to include one of my favorite vegetables- spinach. Now my husband requests this elegant entree all the time. Served over rice, it's special enough for company. -Vicki Melies Glenwood, Iowa

4 ServingsPrep: 45 min. Cook: 40 min.

Ingredients

1/2 cup finely chopped onion
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped celery
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1 cup chicken broth
1/2 cup 2% milk
4 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon white pepper
1/2 cup dry bread crumbs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
12 fresh spinach leaves, chopped
1 tablespoon minced fresh parsley
1 cup (4 ounces) shredded Swiss cheese
Hot cooked rice

Directions

For sauce, in a large skillet, sauce the onion, mushrooms and celery
in butter until tender. Stir in flour and 1/4 teaspoon salt until
blended. Gradually add broth and milk. Bring to a boil; cook and
stir for 1-2 minutes or until thickened. Remove from the heat.
Flatten chicken to 1/4-in. thickness; sprinkle with pepper and
remaining salt. In a large bowl, combine the bread crumbs, crab,
spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the

2 of 2

Spinach Crab Chicken (continued)

Directions (continued)

center of each chicken breast half. Roll up; secure with toothpicks.
Place seam side down in a greased 13-in. x 9-in. baking dish. Top
with remaining sauce.
Cover and bake at 375° for 35-45 minutes or until chicken is no
longer pink. Sprinkle with cheese. Broil 4-6 in. from the heat for 5
minutes or until lightly browned. Discard toothpicks. Serve with
rice. Yield: 4 servings.

Nutrition Facts: 1 serving (6 ounces) equals 521 calories, 23 g fat (12 g saturated fat), 185 mg cholesterol, 1,074 mg sodium, 20 g carbohydrate, 2 g fiber, 56 g protein.