Crab Stuffed Chicken Breasts

Name: Crab Stuffed Chicken Breasts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter, divided; 128 grams sliced mushrooms, drained; 237 milliliters chicken broth; 170 grams crabmeat - drained, flaked and cartilage removed; 59 milliliters all-purpose flour; 2 Tbsps minced fresh parsley; 1 pinch ground black pepper; 118 milliliters milk; 59 milliliters chopped onion; 1 teaspoons paprika; 1 teaspoons salt; 79 milliliters crushed saltine crackers; 4 skinless, boneless chicken breast halves; 237 milliliters shredded Swiss cheese

Crab Stuffed Chicken Breasts might be a good recipe to expand your main course collection. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 43g of protein, 24g of fat, and a total of 456 calories. Head to the store and pick up swiss cheese, mushrooms, chicken broth, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes.

Ingredients you will need

Butter

Broth

All Purpose Flour

Sauce

Milk

Equipment you will use

Sauce Pan

Remove from heat and set aside.

In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce.

Ingredients you will need

Cracker Crumbs

Mushrooms

Parsley

Pepper

Sauce

Crab

Salt

Heat through.

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks.

Ingredients you will need

Chicken Breast

Crab

Roll

Equipment you will use

Toothpicks

Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.

Ingredients you will need

Whole Chicken

Roll

Sauce

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Baking Pan

Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly.

Ingredients you will need

Paprika

Cheese

Equipment you will use

Oven

Remove toothpicks and serve.

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

4Tbsps

butter, divided 128grams

sliced mushrooms, drained 237milliliters

chicken broth 170grams

crabmeat - drained, flaked and cartilage removed 59milliliters

all-purpose flour 2Tbsps

minced fresh parsley 1pinch

ground black pepper 118milliliters

milk 59milliliters

chopped onion 1teaspoons

paprika 1teaspoons

salt 79milliliters

crushed saltine crackers 4

skinless, boneless chicken breast halves 237milliliters

shredded Swiss cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.