*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, May 03, 2024 4:13 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Cheese » Chicken Stuffed With Crab
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chicken Stuffed With Crab recipe to your favorite Save to favorite   Discuss Chicken Stuffed With Crab recipe Write a comment   Print Chicken Stuffed With Crab recipe Print this recipe   Email Chicken Stuffed With Crab recipe to friend Email this recipe
  Chicken Stuffed With Crab
  Category: Cheese
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 233
Ingredients:
8 Chicken breast halves - skinned and boned
3 tbsp 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 tbsp Butter, melted
7 1/2 oz Fresh lump crabmeat - drained and flaked
3 oz Can sliced mushrooms - drained
10 Saltine crackers, crushed
2 tbsp Fresh parsley, chopped
1/2 tsp Each salt and pepper
1 cup Swiss cheese (4 oz.) - shredded
1/2 tsp Paprika
Instructions:
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.

Saute 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 tb 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 350 F. 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. Electronic format by Cathy
Harned.
Rate this recipe:  
Featured Recipe
» HEARTLAND SCALLOPS
Category: Crock Pot
Hits: 197
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com