CRAB STUFFED CHICKEN BREASTS

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Crab Stuffed Chicken Breasts image

Chicken breasts rolled up with a crab meat and mushroom mixture, topped with a white sauce and baked.

Provided by Vicki Butts (lazyme)

Categories     Chicken

Time 1h

Number Of Ingredients 14

4 Tbsp butter, divided
1/4 c all purpose flour
1 c chicken broth
1/2 c milk
1/4 c onion, chopped
6 oz crab meat
4 oz sliced mushrooms, drained
1/3 c saltine crackers, crushed
2 Tbsp fresh parsley, minced
1/2 tsp salt
1 pinch pepper
4 skinless boneless chicken breasts
1 c swiss cheese, shredded
1/2 tsp paprika

Steps:

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

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