Crab Stuffed Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A friend made this for me when he found out that I love crab. It was very good and I asked for the recipe. I usually serve this with rice and green beans. Ingredients:
8 boneless skinless chicken breasts |
3 tablespoons butter |
1/4 cup flour |
3/4 cup milk |
3/4 cup chicken broth |
1/3 cup dry white wine |
1/4 cup onion, chopped |
1 tablespoon butter |
1 (7 1/2 ounce) can crabmeat, drained and flaked |
1 (4 ounce) can mushrooms, drained and chopped (i always use fresh mushrooms) |
10 saltine crackers, coarsely crumbled |
2 tablespoons parsley, chopped |
1/2 teaspoon salt |
1 dash pepper |
1 cup swiss cheese, shredded |
1/2 teaspoon paprika |
Directions:
1. Pound chicken to about 1/8 thick between 2 pieces of waxed paper.
2. In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
3. In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
4. Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
5. Place seam down in a 12x8x2-inch baking dish.
6. Pour remaining sauce over all.
7. Bake, covered at 350°F until chicken is tender, about 1 hour.
8. Uncover; sprinkle with Swiss cheese and paprika.
9. Bake until cheese melts, about 2 minutes.
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