December 07, 2007

Crab Stuffed Chicken Breasts

This morning I wanted to share this recipe with you but I had to make a decision. I didn't take a picture of the finished product last night before I served them for dinner so I had to decide whether to post the recipe sans photo or do go to the refrigerator and dig out the leftover chicken and take a picture of it even though it won't be pretty like they were last night?

In the end, you can see that I am including a picture. I decided even a bad picture was better than none at all. This, is an ice cold leftover piece of the Crab Stuffed Chicken I served last night for dinner. I made 6 as my daughters boyfriend was over, but we had a major snowstorm last night and his Dad wanted him to come home and he couldn't stay for dinner. So this chicken you see photographed is straight from a little container in the refrigerator where I placed the chicken, ranch au gratin potatoes and some rice pilaf into a container for my husband to take to work today for lunch.

Crab Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
3 T butter
1/4 c flour
3/4 c milk
1/4 c white wine
1 t lemon juice
1/3 c chicken broth
1/4 c chopped onion
1 c chopped mushrooms
1 T butter
6 oz. crabmeat
1/2 c crumbled saltine crackers
2 T chopped fresh parsley
salt and pepper
1 c shredded white cheddar cheese

Pound the chicken breasts until thin. If you don't have chicken broth use a cup of water to 1 cube or teaspoon of bouillon but you only use 1/3 cup of it. If you don't have or don't want to use wine just use water or chicken broth in its place. It changes the taste just a bit so add a little more lemon juice (about a teaspoon) if you leave out the wine completely.

Melt 3 T butter in saucepan. Blend in the flour and cook over medium low 1-2 minutes. Add the milk, wine and chicken broth. Cook over medium high heat until it comes to a boil and thickens. Add the lemon juice and continue whisking and stirring until thick and smooth. Set aside.

Saute onions and mushrooms in 1 tablespoon butter until soft. Stir in crab, crackers, parsley and salt and pepper. Visually divide the stuffing into 4 (the number of chicken breasts you have) and heap the stuffing onto one end of the chicken breast. Roll up, turn in the edges and place in a prepared pan or casserole dish with the seam side down. Pour the prepared sauce over all and bake at 350, uncovered for an hour. Sprinkle with cheese and paprika and bake 5 minutes more until cheese is melted and golden.Print Friendly and PDF