Crab Stuffed Chicken Recipe




 Butter/Margarine2 Tablespoon
 All purpose flour1⁄4 Cup (4 tbs)
 Milk3⁄4 Cup (12 tbs)
 Chicken broth3⁄4 Cup (12 tbs)
 Chablis/Other dry white wine1⁄3 Cup (5.33 tbs)
 Chopped green onion1⁄3 Cup (5.33 tbs)
 Butter/Margarine1 Tablespoon
 Frozen crabmeat6 Ounce
 Mushroom stems and pieces4 Ounce
 Cracker crumbs1⁄2 Cup (8 tbs)
 Chopped parsley1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Chicken breast halves8
 Shredded swiss cheese4 Ounce
 Paprika1 Teaspoon
 Hot cooked rice2 Cup (32 tbs)
 Chopped green onions1⁄3 Cup (5.33 tbs)
 Frozen crabmeat6 Ounce, thawed and drained
 Canned mushroom stems and pieces4 Ounce, drained and chopped
 Chicken breast halves8 , boned and skinned
 Hot cooked rice1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 667 Calories from Fat 128

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 7 g35.2%

Trans Fat 0.1 g

Cholesterol 226.8 mg

Sodium 605 mg25.2%

Total Carbohydrates 33 g10.9%

Dietary Fiber 1.8 g7.2%

Sugars 3.1 g

Protein 95 g189.3%

Vitamin A 29.5% Vitamin C 24.2%

Calcium 19.2% Iron 24.8%

*Based on a 2000 Calorie diet


Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Combine milk, broth, and wine; gradually add to flour mixture.
Cook over medium heat, stirring constantly, until thickened arid bubbly.
Set sauce aside.
Saute green onions in 1 tablespoon butter until tender.
Stir in crabmeat, mushrooms, cracker crumbs, parsley, salt, and pepper.
Stir in 2 tablespoons sauce.
Place each chicken breast half on a sheet of waxed paper.
Flatten chicken to 1/4 -inch thickness, using a meat mallet or rolling pin.
Spoon 1/4 cup crabmeat mixture in center of each chicken breast half.
Fold opposite ends over and place, seam side down, in a greased 13- x 9- x 2-inch baking dish.
Pour remaining sauce over the chicken.
Cover dish, and bake at 350° for 1 hour.
Sprinkle with cheese and paprika; bake an additional minute or until cheese melts.
Serve over hot cooked rice.