Chicken Stuffed With Crab

Course : Seafoods
Serves: 8
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8 medium chicken breast halves -- - skinned and boned
3 tablespoons butter
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup canned chicken broth -- - diluted
1/3 cup Chablis or other dry white -- wine
1/4 cup onion -- chopped
1 tablespoon butter -- melted
7 1/2 ounces fresh lump crabmeat -- - drained and flaked
3 ounces sliced mushrooms -- - drained
10 pieces saltine crackers -- crushed
2 tablespoons fresh parsley -- chopped
1/2 teaspoon salt and pepper
1 cup Swiss cheese -- (4 oz.), - shredded
1/2 teaspoon paprika

Preparation / Directions:

Place chicken between 2 sheets of wax paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Set aside. Melt 3 tb. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, chicken broth and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Set sauce aside. Sauté onion in 1 tb. butter in a large skillet until tender. Add crabmeat, sliced mushrooms, cracker crumbs, parsley, salt and pepper; stir well. Add 2 tablespoon reserved sauce, stirring well. Top each chicken breast half with 1/4 cup crabmeat mixture. Fold long sides of chicken over crabmeat mixture; fold ends over, and secure with wooden picks. Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top with remaining sauce. Cover and bake at 350F for one hour, or until chicken is done. Uncover and sprinkle chicken with shredded Swiss cheese and paprika. Bake an additional 2 minutes or until cheese melts. Remove wooden picks and serve chicken immediately. Recipe from Jan Inman in "More Memoirs of a Galley Slave" by The Kodiak Fishermen's Wives Association/Kodiak, AK. In "America's Best Recipes: A 1990 Hometown Collection". Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 250. ISBN 0-8487-1009-6

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