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Crab stuffed chicken

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Ingredients/Components

milk - 3/4 c
butter or margarine - 1/4 c
all-purpose flour - 1/4 c
chopped onion - 1/4 c
snipped parsley - 2 Tbsp
chicken broth - 3/4 c
dry white wine - 1/3 c
can chopped mushrooms, drained - 1 oz
can crab meat, drained and flaked - 1 1/2
shredded Swiss cheese - 1 c
large chicken breasts, halved, skinned and boned - 4 item
coarsely crumbled saltine crackers - 1/2 c

How to make crab stuffed chicken:

Place each chicken piece between 2 pieces of waxed paper and pound lightly to 1/8-inch thick. In saucepan, melt 3 tablespoons of the butter; blend in the flour. Add milk, broth and wine all at once. Cook and stir until bubbly. Set aside.

In skillet, cook onion in remaining butter until tender. Stir in crab meat, mushrooms, cracker crumbs, parsley, 1/2 teaspoon salt and dash of pepper. Stir in 2 tablespoons of the sauce.

Top each chicken piece with 1/4 cup of crab mixture. Fold sides in and roll up. Place, seam side down, in 12 x 7 1/2 x 2-inch baking dish. Pour remaining sauce over this and bake, covered, in a 350° oven for 1 hour. Uncover; top with cheese and a little paprika. Bake 2 minutes more. Serves 8.

Recipe categories: Chicken, Main dish, Crab.

Rating:

3.8

Average rating: 3.8, total votes: 5

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