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Crab-Stuffed Chicken Breasts Recipe

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This recipe for Crab-Stuffed Chicken Breasts is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 whole chicken breasts (about 3 lbs.)
3 Tbsp. butter
3/4 C. milk
1/3 C. dry white wine
1 Tbsp. butter
2 Tbsp. parsley
1/2 C. crushed saltine crackers, about 10
1 (4 oz.) can sliced mushrooms, drained and roughly chopped
1/4 tsp. salt
1 C. shredded Swiss cheese (4 ozs.)
1/2 tsp. paprika
1/4 C. flour
3/4 C. chicken stock
1/4 C. chopped onion
1 (7 oz.) can crab meat, drained and flaked
Dash pepper
Hot cooked rice
Directions:
Directions:
Preheat oven to 350. Skin, halve lengthwise, and bone chicken breasts. Flatten, boned side, between 2 pieces of plastic wrap. Pound out, starting in the center and working outward, forming a rectangle about 1/8-inch thick. Remove plastic and set chicken aside. Repeat with remaining chicken. For the wine sauce: In a saucepan melt 3 Tbsp. butter; stir in flour. Add milk, chicken stock and wine all at once. Cook and stir 1-2 minutes. Set aside. In a skillet cook the onion in 1 Tbsp. butter until tender but not brown. Stir in crab meat, cracker crumbs, mushrooms, parsley, salt and pepper. Stir in 2-3 Tbsp. wine sauce. Top each chicken piece with about 1/4 C. crab mixture. Fold sides in; roll up. Place seam side down in a 12x7-inch baking dish. Bake covered, in a 350 degree oven for 1 hour or until chicken is tender. Uncover, top with cheese and paprika. Bake until cheese is melted. Serve with sauce and rice. Serves 8.

 

 

 

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