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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I altered a friend's recipe for crab-stuffed chicken to include one of my favorite vegetables- spinach. Now my husband requests this elegant entree all the time. Served over rice, it's special enough for company. -Vicki Melies Glenwood, Iowa Ingredients:
1/2 cup finely chopped onion |
1/4 cup chopped fresh mushrooms |
1/4 cup finely chopped celery |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt, divided |
1 cup chicken broth |
1/2 cup 2% milk |
4 boneless skinless chicken breast halves (6 ounces each) |
1/8 teaspoon white pepper |
1/2 cup dry bread crumbs |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
12 fresh spinach leaves, chopped |
1 tablespoon minced fresh parsley |
1 cup (4 ounces) shredded swiss cheese |
hot cooked rice |
Directions:
1. For sauce, in a large skillet, sauce the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
2. Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a large bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13-in. x 9-in. baking dish. Top with remaining sauce.
3. Cover and bake at 375° for 35-45 minutes or until chicken is no longer pink. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard toothpicks. Serve with rice. Yield: 4 servings.
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