Spinach Crab Stuffed Chicken |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This delicious chicken recipe is stuffed with crab and spinach and topped with cheese. Serve over rice and it is special enough for company, too. Ingredients:
1/2 cup finely chopped onion |
1/4 cup chopped fresh mushrooms |
1/4 cup finely chopped celery |
3 tablespoons all-purpose flour |
1/2 teaspoon salt, divided |
1 cup chicken broth |
1/2 cup milk |
4 boneless skinless chicken breasts, halved (6 ounces each) |
1/8 teaspoon white pepper |
1/2 cup dry breadcrumbs |
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed |
12 fresh spinach leaves, chopped |
1 tablespoon minced fresh parsley |
1 cup shredded swiss cheese |
hot cooked rice |
Directions:
1. FOR THE SAUCE; in a skillet, sauté the onion, mushrooms and celery in butter until tender.
2. Stir in flour and 1/4 teaspoon salt until blended.
3. Gradually add broth and milk.
4. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
5. Remove from the heat.
6. Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
7. In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
8. Spoon 1/4 cup of this mixture down the center of each chicken breast half.
9. Roll up; secure with toothpicks.
10. Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
11. Top with remaining sauce.
12. Cover and bake at 375°F for 35 to 45 minutes or until juices run clear.
13. Sprinkle with cheese.
14. Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
15. Discard the toothpicks.
16. Serve with the rice. 4 servings.
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