- Recipes Home
- Interest Groups
Crab Stuffed Chicken Breasts Recipe
|Whole chicken breasts||4 Pound, boned, split, and skinned (4 Pieces)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs) (Including Tops)|
|Mushrooms||1⁄4 Pound, thinly sliced|
|All purpose flour||3 Tablespoon|
|Thyme leaves||1⁄4 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||1⁄3 Cup (5.33 tbs)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Shredded swiss cheese||6 Ounce (1 1/2 Cups)|
Serving size: Complete recipe
Calories 3715 Calories from Fat 1096
% Daily Value*
Total Fat 126 g193.9%
Saturated Fat 69.5 g347.5%
Trans Fat 0.5 g
Cholesterol 1571.9 mg
Sodium 3896 mg162.3%
Total Carbohydrates 76 g25.3%
Dietary Fiber 4.9 g19.5%
Sugars 17.8 g
Protein 521 g1042.9%
Vitamin A 114.6% Vitamin C 173.7%
Calcium 202.2% Iron 104.2%
*Based on a 2000 Calorie diet
With flat side of a mallet, gently pound breasts until each is about 1/4 inch thick; set aside.
Melt butter in a wide frying pan over medium heat.
Add onions and mushrooms and cook, stirring, until onions are soft.
Stir in flour and thyme and continue cooking and stirring until bubbly.
Gradually pour in milk, wine, and broth; cook, stirring, until sauce boils and thickens.
Season to taste with salt and pepper.
In a small bowl, stir together 1/4 cup of the sauce, crab, parsley, and bread crumbs.
Spread an equal amount of filling over each chicken breast, to within 1/4 inch of edges.
Fold lower edge over filling; then fold in sides and roll up to enclose.
Place bundles, seam side down, in a greased 9 by 13-inch baking pan.
Pour remaining sauce over bundles and sprinkle with cheese.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 400° oven for 30 minutes (40 minutes, if refrigerated) or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out).