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Crab-Stuffed Chicken Breasts Recipe

Crab-Stuffed Chicken Breasts Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 35 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 each: 368 calories, 22g fat (13g saturated fat), 115mg cholesterol, 1061mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 27g protein

Reviews for Crab-Stuffed Chicken Breasts

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MY REVIEW
Reviewed Dec. 28, 2010

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

MY REVIEW
Reviewed Apr. 29, 2010

"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."

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Wine Pairings

Light-Bodied White Wine

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