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Crab-Stuffed Chicken

Makes: 8 servings
Prep 45 mins Bake 350°F 37 mins
Crab-Stuffed Chicken
Ingredients
  • 8  skinless, boneless chicken breast halves (about 2-1/2 pounds total)
  • 3  tablespoons  butter
  • 1/4  cup  all-purpose flour
  • 3/4  cup  milk
  • 3/4  cup  chicken broth
  • 1/3  cup  dry white wine
  • 1  tablespoon  butter
  • 1  cup  chopped fresh mushrooms
  • 1/4  cup  chopped onion
  • 1 6  ounce can  crabmeat, drained, flaked, and cartilage removed
  • 1/2  cup  coarsely crushed saltine crackers (10 crackers)
  • 2  tablespoons  snipped fresh parsley
  • 1/2  teaspoon  salt
  •  Dash  ground black pepper
  • 2  tablespoons  butter
  • 1  cup  shredded Swiss cheese (4 ounces)
  • 1/2  teaspoon  paprika
Directions

1. Preheat oven to 350 degrees F. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap.

2. For sauce, in a medium saucepan, melt the 3 tablespoons butter over medium heat. Stir in flour. Gradually stir in milk, broth, and wine. Cook and stir until thickened and bubbly. Set aside.

3. For filling, in a medium skillet, heat the 1 tablespoon butter over medium heat. Add mushrooms and onion; cook until tender. Stir in crabmeat, crackers, parsley, salt, and pepper. Stir in 2 tablespoons of the sauce. Place about 1/4 cup of the filling on each piece of chicken. Fold in sides; roll up. Secure with wooden toothpicks, if necessary. In a large skillet, heat the 2 tablespoons butter over medium heat. Cook chicken rolls, half at a time, in hot butter until brown on all sides.

4. Arrange chicken rolls, seam sides down, in an ungreased 3-quart rectangular baking dish. Top with the remaining sauce. Bake, covered, about 35 minutes or until chicken is no longer pink. Sprinkle with cheese and paprika. Bake, uncovered, about 2 minutes more or until cheese is melted. Remove toothpicks, if using.

5. Transfer chicken to a serving platter. Whisk mixture in baking dish; pass with chicken.

Nutrition Facts (Crab-Stuffed Chicken)
  • Servings Per Recipe 8,
  • cal. (kcal) 367,
  • Fat, total (g) 16,
  • chol. (mg) 140,
  • sat. fat (g) 9,
  • carb. (g) 9,
  • fiber (g) 1,
  • pro. (g) 43,
  • sodium (mg) 542,
  • Percent Daily Values are based on a 2,000 calorie diet

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