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Marsala Crab-Stuffed Chicken Breasts

 Marsala Crab-Stuffed Chicken Breasts
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.
6 ServingsPrep: 35 min. Cook: 25 min.


  • 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


  • 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.
  • Flatten chicken to 1/4-in. thickness. Top each piece with 3
  • tablespoons crab mixture. Roll up jelly-roll style, starting with a

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Marsala Crab-Stuffed Chicken Breasts (continued)

Directions (continued)

  • short side; tie with kitchen string.
  • 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.
  • Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20
  • minutes or until a meat thermometer reads 170°.
  • 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.