Crab Stuffed Chicken

Course : Chicken
Serves: 4
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2 tablespoons butter
1/4 can green onion -- finely chopped
1/4 pound mushrooms, fresh -- chopped
1 can crab, cooked -- canned
1/2 cup cracker crumbs -- coarsely crushed
2 tablespoons parelsy, fresh -- chopped
1 dash salt
4 medium chicken breast halves -- skinned and boned
1 Cup oil
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon paprika
1 1/2 cups half and half
1 cup shrimp -- cooked and peeled
2 tablespoons dry sherry
2 Cup long-grain rice -- prepared
1 teaspoon fresh parsley -- chopped
1 teaspoon paprika

Preparation / Directions:

Pound chicken breasts to flatten. Melt butter in medium skillet. Add green onion and mushrooms. Cook over medium-high heat until tender, stirring occasionally. Stir in crab meat, cracker crumbs, parsley, wine and salt; mix well. Spoon about 1/4 cup stuffing mixture down center of each chicken breast. Roll loosely, tucking in edges, and tie with string or secure with toothpicks. Place in baking dish. Brush chicken with oil. Cover and bake at 375 for 30 minutes or until tender. Prepare Shrimp Newburg Sauce while chicken is cooking. Melt butter in medium saucepan over low heat. Stir in flour, salt and paprika, cook until smooth and bubbly. Add half and half. Stir constantly over medium-high heat until mixture thickens and bubbles. Stir in shrimp and sherry. Keep warm. Remove string or picks from cooked chicken breasts. Place chicken breasts on top of rice on individual plaste. Spoon about 1/2 cup Shrimp Newburg Sauce over each chicken breast. Sprinkle with parsley and paprika. Note: I've made this often--and for up to 50 people (at work). The breasts can be stuffed early in the day and refrigerated until time to bake. It's always well recei


Nutritional Information:

556 Calories (kcal); 36g Total Fat; (60% calories from fat); 45g Protein; 8g Carbohydrate; 247mg Cholesterol; 467mg Sodium

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