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Crab-Stuffed Chicken Breasts
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
Ingredients
- 4 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 3/4 cup whole 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 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.
Nutrition Facts
1 each: 368 calories, 22g fat (13g saturated fat), 115mg cholesterol, 1061mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 27g protein.
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