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Crab-Stuffed Chicken Breasts

 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
4 ServingsPrep: 35 min. Bake: 35 min.


  • 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


  • 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.
  • 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.
  • Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab

2 of 2

Crab-Stuffed Chicken Breasts (continued)

Directions (continued)

  • mixture on each chicken breast. Roll up and secure with a toothpick.
  • 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 serving (1 each) equals 368 calories, 22 g fat (13 g saturated fat), 115 mg cholesterol, 1,061 mg sodium, 15 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.