Crab-Stuffed Chicken Breasts
TOTAL TIME: Prep: 35 min. Bake: 35 min.
YIELD: 4 servings.
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
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4 tablespoons butter, divided
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1/4 cup all-purpose flour
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1 cup chicken broth
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3/4 cup whole milk
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1/4 cup chopped onion
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1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
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1 can (4 ounces) mushroom stems and pieces, drained
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1/3 cup crushed saltines (about 10 crackers)
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2 tablespoons minced fresh parsley
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1/2 teaspoon salt
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Dash pepper
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4 boneless skinless chicken breast halves (about 1 pound)
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1 cup shredded Swiss cheese
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1/2 teaspoon paprika
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Hot cooked rice, optional
Directions
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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.
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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.
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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.
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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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