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Crab Stuffed Chicken Breasts
Crab Stuffed Chicken Breasts
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Easy and elegant stuffed chicken: fill with crab and mushrooms, top with creamy white sauce and Swiss cheese for a show-stopping dish.
Ingredients:
  • 4 tablespoons butter, divided
  • 0.25 cup all-purpose flour
  • 1 cup chicken broth
  • 0.5 cup milk
  • 0.25 cup chopped onion
  • 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 0.33333298563957 cup crushed saltine crackers
  • 2 tablespoons minced fresh parsley
  • 1 pinch ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 1 cup shredded Swiss cheese
  • 0.5 teaspoon paprika
Instructions:
  • In a medium saucepan, melt 3 tablespoons of butter until smooth. Gradually add in flour, followed by broth and milk. Bring to a boil and stir continuously for about 2 minutes. Remove from heat and set aside.
  • Melt 1 remaining tablespoon of butter in a large skillet over medium heat. Saute the onion until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper, and 2 tablespoons of white sauce. Heat through.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Flatten chicken breasts to 1/4 inch thickness. Spread 1/4 of the crab mixture on each chicken breast; roll up and secure with toothpicks. Arrange chicken rolls in a greased 9x13 inch baking dish and cover with the remaining white sauce.
  • Bake the covered dish at 350°F (175°C) for 30 minutes, or until the chicken juices run clear. Sprinkle with cheese and paprika, then bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly. Remove toothpicks before serving.

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