Crab-Stuffed Chicken Breasts |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Meet the Cook: Busy as an active-duty member of the Coast Guard and the mother of a 7-year-old son, I prepare this elegant dish for guests and special occasions. The sauce is so versatile, though, I've used it on pork chops and baked potatoes, too. -Therese Bechtel, Montgomery Village, Maryland Ingredients:
4 tablespoons butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1 cup chicken broth |
3/4 cup milk |
1/4 cup chopped onion |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1 can (4 ounces) mushroom stems and pieces, drained |
1/3 cup crushed saltines (about 10 crackers) |
2 tablespoons minced fresh parsley |
1/2 teaspoon salt |
dash pepper |
4 boneless skinless chicken breast halves (about 1 pound) |
1 cup (4 ounces) shredded swiss cheese |
1/2 teaspoon paprika |
hot cooked rice, optional |
Directions:
1. In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside.
2. In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.
3. Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.
4. Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired. Yield: 4 servings.
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