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Crab stuffed Chicken Breasts


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  • 6 chicken breasts –boneless
  • ½ cup chopped onion
  • ½ cup celery
  • 3 T butter or oleo
  • 3 T dry white wine
  • 1 (7 ½ oz) can crabmeat, drained and flaked
  • ½ cup herb-seasoned stuffing mix
  • 2 T flour
  • ½ tsp paprika
  • 1 can mushroom soup
  • ¾ milk
  • 2 T dry white wine
  • ½ cup shredded Swiss cheese


Servings 4


Step 1

Pound chicken to flatten. Sprinkle with a little salt and pepper.

Cook onion and celery in 3T butter till tender. Remove from heat; add 3 T wine, crab, stuffing mix and toss. Divide mixture among the breasts. Roll up and secure

Combine flour and paprika; coat chicken.
Place in 11x7 baking dish; drizzle with 2 T melted butter.

Bake uncovered in 375 degree oven for 1 hour. Transfer to platter

Blend soup and milk; cook and stir till thick. Add remaining wine and cheese; stir till cheese melts. Pour some on chicken, pass remaining

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