Crab stuffed chicken breasts

Robin Lieneke


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.

☆☆☆☆☆ 0 votes
30 Min
1 Hr 15 Min


4 Tbsp
butter, unsalted
1/2 c
1 1/2 c
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
chicken breast halves pounded 1/4 in thin
1 c
panko bread crumbs
6-8 slice
swiss cheese


1Sauce: 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
2Stuffing: 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.
3Spoon 1/4 cup of stuffing into each chicken breast. Fold sides around stuffing. Continue until all breasts are filled.
4Pour 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.
5Cover 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.
6Serve with rice (mixed with remaining sauce) and enjoy.

About Crab stuffed chicken breasts

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