Real Recipes From Real Home Cooks ®

crab stuffed chicken breasts

(1 rating)
Recipe by
Robin Lieneke
Chamois, MO

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.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For crab stuffed chicken breasts

  • 1/2 c
    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
    crabmeat, undrained (not imitation)
  • 1 c
    mushrooms, fresh, chopped
  • 1 c
    cracker crumbs
  • 2 Tbsp
    chopped fresh parsley
  • 8
    chicken breasts, pounded slightly to flatten
  • 1 c
    panko bread crumbs
  • 1 1/2 c
    swiss cheese, shredded
  • 1/3 c
    half and half
  • 1-2 pinch
    seasoned salt

How To Make crab stuffed chicken breasts

  • 1
    Sauce: melt 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. salt and pepper to taste. Remove from heat reserve 1/2 cup sauce separately. Set sauce 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
    Cut each chicken breast on the side to create a cavity for stuffing. Spoon 1/4 cup of stuffing into each chicken breast. use a toothpick to secure opening if needed. Continue until all breasts are filled.
  • ready for the oven.
    Pour 1/2 of the sauce into a 9x 13 pan. Place chicken into the pan. Pour 2-3 tbsps. of sauce over each breast. Top each breast with butter flavor no stick spray then panko bread crumbs and spray crumbs with no stick spray.
  • Ready for the cheese sauce.
    Cover pan with foil and bake at 350 for 30-40 minutes. Uncover pan and increase heat to 425. Bake another 10-16 minutes until bread crumbs have browned. remove toothpicks if you used them. Drizzle each breast with swiss cheese sauce before serving. Sprinkle with paprika if desired.
  • 6
    Swiss Cheese Sauce: Put swiss cheese and half & half in small saucepan with reserved 1/2 cup of sauce and heat until melted and smooth, add a tsp. of butter to finish and stir till velvety. Add a pinch of seasoned salt to taste. keep warm.
  • 7
    Serve with rice (mixed with remaining cheese sauce) and enjoy.