Crab Stuffed Chicken Breasts
Served in a tortilla wrap.
Recipe Summary Crab Stuffed Chicken Breasts
Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.Ingredients | Stuffed Chicken Breast In Tomato Sauce4 tablespoons butter, divided¼ cup all-purpose flour1 cup chicken broth½ cup milk¼ cup chopped onion1 (6 ounce) can crabmeat - drained, flaked and cartilage removed1 (4.5 ounce) can sliced mushrooms, drained⅓ cup crushed saltine crackers2 tablespoons minced fresh parsley½ teaspoon salt1 pinch ground black pepper4 skinless, boneless chicken breast halves1 cup shredded Swiss cheese½ teaspoon paprikaDirectionsTo Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.Preheat oven to 350 degrees F (175 degrees C).Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.Info | Stuffed Chicken Breast In Tomato Sauceprep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Crab Stuffed Chicken BreastsMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,