Crab-Stuffed Chicken


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


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. Makes 8 servings.

Recipe shared from: