Crab Stuffed Chicken Recipe
Ingredients
| 4 whole large chicken breasts, skinned, boned, and halved lengthwise | ||
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| 1 7 1/2-ounce can crab meat, drained, flaked, and cartilage removed | ||
| Mushrooms | 1 4 Ounce, chopped | |
| 1/2 cup coarsely crumbled saltine crackers | ||
| Snipped parsley | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Paprika | 1/2 Teaspoon | |
Directions
Place one chicken piece, boned side up, between 2 pieces of waxed paper.
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.
Set aside.
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
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.
Set aside.
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
Chef
