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Spinach Crab Chicken


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  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup finely chopped celery
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt, divided
  • 1 cup chicken broth
  • 1/2 cup milk
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/8 teaspoon white pepper
  • 1/2 cup dry bread crumbs
  • 1 can (6 ounces crabmeat, drained, flaked and cartilage removed)
  • 12 fresh spinach leaves, chopped
  • 1 tablespoon minced fresh parsley
  • 1 cup (4 ounces) shredded Swiss cheese
  • Hot cooked rice


Servings 4


Step 1

For sauce, in a skillet, saute 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 down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13 x 9 inch baking dish. Top with remaining sauce.

Cover and bake at 375 degrees for 35-45 minutes or until juices run clear. Sprinkle with cheese. Broil 4-6 inches from the heat for 5 minutes until lightly browned. Discard the toothpicks. Serve with rice.


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