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Crab Stuffed Chicken Recipe
|Whole chicken breasts||4 Large, skinned, boned, and halved lengthwise|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned crab meat||7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 Can)|
|Canned chopped mushrooms||4 Ounce, drained (1 Can)|
|Coarsely crumbled saltine crackers||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Shredded swiss cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2125 Calories from Fat 863
% Daily Value*
Total Fat 98 g150.3%
Saturated Fat 55.6 g278%
Trans Fat 0.2 g
Cholesterol 831.9 mg
Sodium 3406.7 mg141.9%
Total Carbohydrates 59 g19.6%
Dietary Fiber 4.1 g16.4%
Sugars 16.1 g
Protein 230 g460.7%
Vitamin A 131.2% Vitamin C 89.4%
Calcium 120.3% Iron 52.5%
*Based on a 2000 Calorie diet
Working from the center out, pound chicken lightly with meat mallet to make cutlet about 1/8 inch thick.
Repeat with remaining chicken.
In saucepan melt the 3 tablespoons butter or margarine; blend in flour.
Add milk, chicken broth, and wine all at once; cook and stir till thickened and bubbly.
In skillet cook onion in the 1 tablespoon butter or margarine till tender but not brown.
Stir in crab, mushrooms, cracker crumbs, parsley, salt, and pepper.
Stir in 2 tablespoons of the sauce.
Top each chicken piece with about 1/4 cup of the crab mixture.
Fold sides in; roll up.
Place seam side down in a 12 x 7 1/2 x 2 inch baking dish.
Pour remaining sauce over all.
Bake, covered, at 350° till chicken is tender, about 1 hour.
Uncover; sprinkle with Swiss cheese and paprika.
Bake till cheese melts, about 2 minutes longer