"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crab Stuffed Chicken Recipe

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This recipe for Crab Stuffed Chicken, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda & John Kitchen


4 large skinned chicken breasts, boned
3 Tablespoons butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 tablespoons snipped parsley
1/2 cup coarsely crushed Ritz crackers
1/3 cup dry white wine
1/4 cup chopped onion
8 ounces crab meat
4 ounces sliced mushrooms
1/2 teaspoon salt
1 dash black pepper
1/2 teaspoon paprika
1 cup shredded Swiss cheese

Place one chicken piece, boned side up, between two pieces of wax paper. Working from center out, pound with meat mallet until 1/8 inch thick. Repeat with remaining chicken and set aside.

In skillet, melt 2 T. butter, blend in flour. Add milk, broth and wine all at once; cook and stir until mixture thickens and bubbles. Set this mixture aside. In another skillet, cook onion and remaining butter until clear, not brown. Stir in crab, mushrooms, crumbs, parsley, salt & pepper. Stir in 2 T. of reserved sauce. Top each chicken piece with about 1/4 cup crab mixture. Fold sides in and roll up. Place seam side down in 12x7 baking dish. Pour remaining sauce over all. Bake, covered, in a 350 degree F. oven for 1 hour until chicken is tender. Remove cover and sprinkle with cheese, then dust with paprika. Bake 2 minutes longer or until cheese melts. Serve after letting sit for 5 minutes.

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