Crab stuffed chicken breasts

Robin Lieneke

By
@icook65

I found this recipe years ago in a southern living cookbook. I have tweaked it over the years and have served it many times. It is both easy and elegant. The perfect dish for that special occasion.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

4 Tbsp
butter, unsalted
1/2 c
flour
1 1/2 c
milk
11/2 c
chicken broth
2/3 c
dry white wine
1 c
chopped green onions
2 Tbsp
butter, salted
2 can(s)
crabmeat, drained
1 c
mushrooms, fresh, chopped
1 c
cracker crumbs
2 Tbsp
chopped fresh parsley
8
chicken breast halves pounded 1/4 in thin
1 c
panko bread crumbs
6-8 slice
swiss cheese

Directions Step-By-Step

1
Sauce: melt 4 tbsp. Butter in saucepan, add flour stirring until smooth. Cook 1-2 min stirring constantly. Mix milk, broth and wine together. Gradually add to flour mixture. Cook over medium heat stirring frequently until thick and bubbly. Set aside
2
Stuffing: sauté green onions in 2 tbsp butter until tender add mushrooms and cook until soft. Stir in crabmeat, cracker crumbs and parsley. Add salt & pepper to taste. Stir in 1/4 cup of sauce.
3
Spoon 1/4 cup of stuffing into each chicken breast. Fold sides around stuffing. Continue until all breasts are filled.
4
Pour 1/2 of the sauce into a 9x 13 pan. Place chicken, seam side down into the pan. Pour 2-3 tusk of sauce over each breast. Top each breast with Panko bread crumbs.
5
Cover pan with foil and bake at 350 for 45 minutes. Uncover pan and increase heat to 425. Bake another 10-16 minutes until bread crumbs have browned. Top each breast with Swiss cheese and put back into 350 degree oven for 5-10 minutes until cheese has melted. Sprinkle with paprika if desired.
6
Serve with rice (mixed with remaining sauce) and enjoy.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #crab, #chicken