Name: Crab-Stuffed Chicken Breasts
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: 4 tablespoons butter, divided -; 1/4 cup all-purpose flour -; 1 cup chicken broth -; 3/4 cup whole 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 shredded Swiss cheese -; 1/2 teaspoon paprika -; Hot cooked rice, optional -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Crab-Stuffed Chicken Breasts

1. 4 tablespoons butter, divided -

2. 1/4 cup all-purpose flour -

3. 1 cup chicken broth -

4. 3/4 cup whole milk -

5. 1/4 cup chopped onion -

6. 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed -

7. 1 can (4 ounces) mushroom stems and pieces, drained -

8. 1/3 cup crushed saltines (about 10 crackers) -

9. 2 tablespoons minced fresh parsley -

10. 1/2 teaspoon salt -

11. Dash pepper -

12. 4 boneless skinless chicken breast halves (about 1 pound) -

13. 1 cup shredded Swiss cheese -

14. 1/2 teaspoon paprika -

15. Hot cooked rice, optional -

How to cook deliciously - Crab-Stuffed Chicken Breasts

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.