Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

Chicken breasts rolled up with a crab meat and mushroom mixture, topped with a white sauce and baked.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

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  • 4 Tbsp
    butter, divided
  • 1/4 c
    all purpose flour
  • 1 c
    chicken broth
  • 1/2 c
    milk
  • 1/4 c
    onion, chopped
  • 6 oz
    crab meat
  • 4 oz
    sliced mushrooms, drained
  • 1/3 c
    saltine crackers, crushed
  • 2 Tbsp
    fresh parsley, minced
  • 1/2 tsp
    salt
  • 1 pinch
    pepper
  • 4
    skinless boneless chicken breasts
  • 1 c
    swiss cheese, shredded
  • 1/2 tsp
    paprika

How to Make Crab Stuffed Chicken Breasts

Step-by-Step

  1. To Make White Sauce:
    Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
  2. In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender.
  3. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Pound chicken breasts to 1/4 inch thickness.
  6. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks.
  7. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  8. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear.
  9. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly.
  10. Remove toothpicks and serve.

Printable Recipe Card

About Crab Stuffed Chicken Breasts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American




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