Crab-Stuffed Chicken Breasts Recipe

By carol gorman

Ingredients

• 4 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 3/4 cup milk
• 1/4 cup chopped onion
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/3 cup crushed saltines (about 10 crackers)
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• Dash pepper
• 4 boneless skinless chicken breast halves (about 1 pound)
• 1 cup (4 ounces) shredded Swiss cheese
• 1/2 teaspoon paprika
• Hot cooked rice, optional

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside.
In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.
Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.
Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired. ServingsPrep: 35 min. Bake: 35 min.Ingredients