Crab Stuffed Chicken Breasts Recipe

Recipesfull introduces to you: Chicken Breast Recipes. (Crab Stuffed Chicken Breasts Recipe). 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.

Brief

Prep 10 mins

Cook: 50 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Crab Stuffed Chicken Breasts Recipe

Ingredients

4 tablespoons butter

divided

¼ cup all-purpose flour

1 cup chicken broth

½ cup milk

¼ cup chopped onion

1 (6 ounce) can crabmeat - drained

flaked and cartilage removed

1 (4.5 ounce) can sliced mushrooms

drained

⅓ cup crushed saltine crackers

2 tablespoons minced fresh parsley

½ teaspoon salt

1 pinch ground black pepper

4 skinless

boneless chicken breast halves

1 cup shredded Swiss cheese

½ teaspoon paprika

Meat and Poultry

Directions

Step 1

To 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.

Step 2

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.

Step 3

Preheat oven to 350 degrees F (175 degrees C).

Step 4

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.

Step 5

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.

Nutritional Information

Crab Stuffed Chicken Breasts Recipe

Servings Per Recipe:4

Calories: 477.9

% Daily Value *

Protein: 49.2g 98%

Carbohydrates: 16.4g 5%

Dietary Fiber: 1.5g 6%

Sugars: 3.1g

Fat: 23.2g 36%

Saturated Fat: 13.3g 67%

Cholesterol: 164.3mg 55%

Vitamin A Iu: 972.7IU 20%

Niacin Equivalents: 26.1mg 201%

Vitamin B6: 0.8mg 51%

Vitamin C: 6.1mg 10%

Folate: 60.1mcg 15%

Calcium: 327.1mg 33%

Iron: 2.7mg 15%

Magnesium: 75.3mg 27%

Potassium: 727.5mg 20%

Sodium: 1244.4mg 50%

Thiamin: 0.3mg 27%

Calories From Fat: 208.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.