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Crab and Mushroom-Stuffed Chicken Breasts

 Crab and Mushroom-Stuffed Chicken Breasts
This elegant dish is often on the menu when I cook for guests. The versatile sauce is also delicious on pork chops and baked potatoes.
4 ServingsPrep: 25 min. Bake: 35 min.

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 (6 ounces each)
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/2 teaspoon paprika
  • Additional minced fresh parsley, optional
  • Hot cooked rice, optional

Directions

  • In a small saucepan, melt 3 tablespoons butter. Stir in flour until
  • smooth. Gradually stir in broth and milk. Bring to a boil; cook and
  • stir for 2 minutes. Remove from the heat; set aside.
  • In a small skillet, saute onion in remaining butter until tender. Add
  • the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2

2 of 2

Crab and Mushroom-Stuffed Chicken Breasts (continued)

Directions (continued)

  • tablespoons of the white sauce; heat through.
  • For each chicken breast, make a horizontal cut along one long side
  • almost to the other side; leave chicken breasts attached at opposite
  • side. Open breast so it lies flat; cover with wrap and Flatten
  • chicken to 1/4-in. thickness. Remove plastic wrap.
  • Spoon about 1/2 cup of the crab mixture on each chicken breast. Fold
  • in sides and roll up. Secure with a toothpick.
  • Place in a greased 1-1/2-qt. 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 before
  • serving. Sprinkle with parsley and serve with rice if desired.
  • Yield: 4 servings.
Nutritional Facts: 1 serving equals 520 calories, 26 g fat (14 g saturated fat), 193 mg cholesterol, 1,129 mg sodium, 15 g carbohydrate, 1 g fiber, 55 g protein.