Best Crab Stuffed Chicken Breast Recipes

GINA'S CRAB STUFFED CHICKEN BREAST

Gina's Crab Stuffed Chicken Breast image

Yum!

Provided by Gina

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup butter
¼ cup all-purpose flour
¾ cup chicken broth
¾ cup milk
⅓ cup dry white wine
¼ cup onion, chopped
1 cup buttery round crackers, crushed
1 (8 ounce) can crabmeat
2 tablespoons chopped fresh parsley
4 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese

Steps:

To make sauce: melt butter in a saucepan. Stir in flour until smooth, Cook and stir 5 minutes, then gradually stir in broth, milk and white wine. Cook on low until sauce thickens fully, about 20 minutes. Remove from heat and set aside.
Mix together onion, cracker crumbs, crab meat, parsley, and 1/4 cup of the sauce.
Pound chicken breasts to 1/4 inch thickness. Spoon 1/4 of the crab mixture on the edge of each chicken breast; roll up. Place chicken rolls in a lightly greased 9x13 inch baking dish, fold side down, then top with remaining white sauce.
Cover dish and bake at 350 degrees F (175 degrees C) or until chicken juices run clear, about 1 hour. Sprinkle with cheese and bake, uncovered, until the cheese is lightly browned, about 5 minutes more.

Nutrition Facts : Calories 797.2 calories, Carbohydrate 43.4 g, Cholesterol 188 mg, Fat 43.4 g, Fiber 1.6 g, Protein 51.6 g, SaturatedFat 19.2 g, Sodium 1220.8 mg, Sugar 6.5 g

CRAB STUFFED CHICKEN BREAST

CRAB STUFFED CHICKEN BREAST image

Categories Chicken

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 whole fryer breasts, skinned, boned & halved
4 TB butter, divided
2 tsp flour
Dash pepper
1/2 tsp salt, divided
1/4 cup milk
6 to 8 oz Dungeness Crab meat
1/4 lb fresh mushrooms, chopped
1/3 cup grated Parmesan cheese
3 TB flour
1/2 tsp paprika
1/2 cup dry white wine
2 tsp flour
1 TB water

Steps:

Place boned chicken breasts halves between 2 pieces of waxed paper & pound gently to about 1/4 thickness. Melt 2 TB of the butter in a skillet. Blend in the 2 tsp flour, 1/4 tsp of the salt & the pepper. Gradually add milk & cook, stirring until smooth & thickened. Add crab, mushrooms & parmesan cheese. Spread mixture over chicken breasts. Roll up tightly, securing with skewers or string. Combine the 3 TB flour, paprika & remaining 1/4 tsp salt. Dredge chicken rolls in remainig 2 TB butter. Add wine; cover & simmer 15 to 20 mins, or until tender. Remove chicken from skillet & keep warm. Blend the 2 tsp flour & 1 TB water until smooth. Gradually stir into pan juices. Cook & stir until slightly thickened & smooth. Spoon over chicken rolls to serve.