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Marsala Crab-Stuffed Chicken Breasts Recipe
Marsala Crab-Stuffed Chicken Breasts Recipe photo by Taste of Home

Marsala Crab-Stuffed Chicken Breasts Recipe

Publisher Photo
Holiday dinners in my youth meant Mom would be serving these stuffed chicken breasts. They’re now part of my own family’s Christmas Eve custom.
TOTAL TIME: Prep: 35 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 25 min.
MAKES: 6 servings


  • 4 tablespoons butter, divided
  • 2 teaspoons plus 3 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 2/3 cup chopped fresh mushrooms
  • 1/3 cup grated Parmesan cheese
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon paprika
  • SAUCE:
  • 3/4 cup marsala wine
  • 2 teaspoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon water


  1. In a small saucepan, melt 2 tablespoons butter. Stir in 2 teaspoons flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and Parmesan cheese.
  2. Flatten chicken to 1/4-in. thickness. Top each piece with 3 tablespoons crab mixture. Roll up jelly-roll style, starting with a short side; tie with kitchen string.
  3. In a shallow bowl, combine paprika and remaining flour. Add chicken rolls, one at a time, and turn to coat. In a large skillet, brown chicken in remaining butter on all sides.
  4. Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°.
  5. Remove chicken and keep warm. In a small bowl, combine flour and bouillon; stir in water until blended. Stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cut string off chicken rolls; serve with sauce. Yield: 6 servings.
Originally published as Crab-Stuffed Chicken Breasts in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p22

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