Spinach Crab Chicken Recipe

5 4 4
Spinach Crab Chicken Recipe
Spinach Crab Chicken Recipe photo by Taste of Home
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Spinach Crab Chicken Recipe

Read Reviews
5 4 4
Publisher Photo
I altered a friend's recipe for crab-stuffed chicken to include one of my favorite vegetables- spinach. Now my husband requests this elegant entree all the time. Served over rice, it's special enough for company. -Vicki Melies Glenwood, Iowa
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Cook: 40 min.

Ingredients

  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup finely chopped celery
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt, divided
  • 1 cup chicken broth
  • 1/2 cup milk
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/8 teaspoon white pepper
  • 1/2 cup dry bread crumbs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 12 fresh spinach leaves, chopped
  • 1 tablespoon minced fresh parsley
  • 1 cup (4 ounces) shredded Swiss cheese
  • Hot cooked rice

Directions

For sauce, in a skillet, sauce the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13-in. x 9-in. baking dish. Top with remaining sauce.
Cover and bake at 375° for 35-45 minutes or until juices run clear. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard the toothpicks. Serve with the rice. Yield: 4 servings.
Originally published as Spinach Crab Chicken in Taste of Home February/March 2005, p28

Nutritional Facts

1 serving (6 ounces) equals 521 calories, 23 g fat (12 g saturated fat), 185 mg cholesterol, 1,074 mg sodium, 20 g carbohydrate, 2 g fiber, 56 g protein.

  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup finely chopped celery
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt, divided
  • 1 cup chicken broth
  • 1/2 cup milk
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/8 teaspoon white pepper
  • 1/2 cup dry bread crumbs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 12 fresh spinach leaves, chopped
  • 1 tablespoon minced fresh parsley
  • 1 cup (4 ounces) shredded Swiss cheese
  • Hot cooked rice
  1. For sauce, in a skillet, sauce the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
  2. Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13-in. x 9-in. baking dish. Top with remaining sauce.
  3. Cover and bake at 375° for 35-45 minutes or until juices run clear. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard the toothpicks. Serve with the rice. Yield: 4 servings.
Originally published as Spinach Crab Chicken in Taste of Home February/March 2005, p28

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Reviews forSpinach Crab Chicken

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KapaluaPrincess User ID: 6515781 64439
Reviewed Feb. 12, 2014

"I served this elegant looking chicken to house guests. The basic dish is good, but, it really needs some spices for flavor. I would add garlic and other spices, next time around."

MY REVIEW
jkjk User ID: 6211 129747
Reviewed Jan. 22, 2014

"Labor intensive, but totally worth it! I loved it, as did my husband and son. I didn't have crab on had, but I had frozen shrimp that I cooked and chopped. Delicious!"

MY REVIEW
mar4bill User ID: 1059512 96512
Reviewed Aug. 17, 2010

"My husband, who doesn't generally like me to make new recipes and is a fussy eater, liked this as did I. I try new stuff anyway! Marlene"

MY REVIEW
TSTEYER User ID: 1356617 60741
Reviewed Mar. 14, 2009

"This is incredible! We're making it for our gourmet group."

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