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Spinach Crab Chicken Recipe

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This recipe for Spinach Crab Chicken, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Bland
Added: Saturday, July 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. finely chopped onion, 1/4 c. chopped fresh mushrooms, 1/4 c. finely chopped cerey, 3 T. butter, 3 T. all-purpose flour, 1/2 tsp. salt, divided, 1 c. chicken broth, 1/2 cup milk, 4 boneless skinless chicken breast halves, 1/8 tsp. white pepper, 1/2 c. dry bread crumbs, 1 can (6 oz.) crabmeat drained, flaked, and cartilege removed, 12 fresh spinach leaves chopped, 1 T. minced fresh parsley, 1 c. shredded swiss cheese, hot cooked rice.

Directions:
Directions:
For sauce, in a skillet saute the onion, mushrooms, and celery in butter until tender. Stir in flour and 1/4 tsp. salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat.
Flatten chicken to 1/4" thickness; sprinkle with pepper and remaining salt. In a bowl, combine the bread crumbs, crab, spinach, and parsley; stir in 1/2 c. sauce. Spoon 1/4 c. down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13" by 9" by 2" baking dish. Top with remaining sauce.
Cover and bake at 375 for 35-45 minutes or until juices run clear. Sprinkle with cheese. Broil 5-6" from heat until cheese is lightly browned. Discard toothpicks. Serve with hot rice.

Number Of Servings:
Number Of Servings:
4

 

 

 

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