Best Crab Stuffed Chicken Aka Fancy Chicken Recipes

CRAB STUFFED CHICKEN BREASTS

Steps:

• To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
• In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
• Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

CRAB STUFFED CHICKEN

Steps:

• Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.
• Heat oven to moderated.
• Spray a baking tray with oil.
• Open out the chicken fillet, spread one half with a quarter of the crab mix.
• Enclose with other half.
• Wrap each fillet with 2 thin slices of prosciutto, maing sure ends are on the underside.
• Place on the baking tray in the moderate oven and bake for about 25 minutes.
• We ate ours with hollondaise sauce.

CRAB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees.
• Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
• Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
• Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
• Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
• Spray the breadcrumbs with cooking spray to moisten.
• Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
• Remove toothpicks and serve.

CRAB-STUFFED CHICKEN BREASTS

Steps:

• In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
• Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
• Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
• Divide and stuff the stuffing mix evenly between each breast.
• In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
• Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
• Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
• Place in a buttered baking dish.
• Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.

CRAB STUFFED CHICKEN

Steps:

• 1. PREHEAT OVEN TO 350. PLACE CHICKEN BREAST IN BAKING DISH POOR DRESSING OVER CHICKEN AND BAKE AT 350 FOR 25 MIN
• 2. MIX CRAB AND CHEESE MASHED POTATO TOGETHER.
• 3. ONCE CHICKEN HAS COOLED MAKE A SLIT IN THE TOP OF THE BREAST BUT MAKE SURE NOT TO CUT THREW THE CHICKEN.
• 4. TAKE CRAB AND POTATO MIXTURE AND PUT IT IN THE SLITS OF THE BREAST. SPRINKLE WITH CHEESE AND BAKE FOR ANOTHER 15 MIN.
• 5. GARNISH WITH FRESH BASIL.

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

CRAB STUFFED, CRUMBED, CHICKEN

Steps:

• Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
• Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
• Press edges together to seal.
• Carefully coat each side of breast in seasoned flour, shake excess off.
• Dip into egg, then into the crumbs, pressing gently to coat.
• Refrigerate 30 minutes.
• Heat oven to 200°C.
• Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
• Bake 20-25 minutes or until cooked through but still juicy.

SPINACH CRAB STUFFED CHICKEN

Steps:

• FOR THE SAUCE; in a skillet, sauté the onion, mushrooms and celery in butter until tender.
• Stir in flour and 1/4 teaspoon salt until blended.
• Gradually add broth and milk.
• Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
• Remove from the heat.
• Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
• In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
• Spoon 1/4 cup of this mixture down the center of each chicken breast half.
• Roll up; secure with toothpicks.
• Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
• Top with remaining sauce.
• Cover and bake at 375°F for 35 to 45 minutes or until juices run clear.
• Sprinkle with cheese.
• Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
• Discard the toothpicks.
• Serve with the rice. 4 servings.
• Taste of Home.

CRABBY CHICKEN

Steps:

• Start preheating the oven to 350°F.
• Let the cream cheese soften and mix in the Crab boil, Chives, Dehydrated onion, Check for Salt& Pepper.
• Fold in the Crab Meat.
• Carefully make a pocket in the Chicken breasts and stuff with the cheese- crab mix.
• Seal the edge with toothpicks.
• Heat the Butter in an oven safe skillet, medium heat, to the Brown Butter stage.
• Dust the breasts with Flour.
• Dip in the Egg.
• Coat them well with the Panko or Crumbs.
• Saute until lightly browned, around 5 min side one, turn and about4 min side 2.
• Pour out any excess butter, it's done its job.
• Jog to make sure the breasts are free in the skillet.
• Finish in the oven around 14 minute.
• The skillet is already hot so it speeds the process.
• Remove the toothpicks and prepare for a treat.
• Again I thank MackinacBride for the framework.