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Spinach Crab Chicken

Total Time

Prep: 45 min. Cook: 40 min.


4 servings

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


  • 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 2% 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 shredded Swiss cheese
  • Hot cooked rice


  1. For sauce, in a large 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 large 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 13x9-in. baking dish. Top with remaining sauce.
  3. Cover and bake at 375° for 35-45 minutes or until chicken is no longer pink. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard toothpicks. Serve with rice.

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