Thursday, August 25, 2016

gina's crab stuffed chicken breast


  • Servings: 4
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3/4 cup chicken broth
  • 3/4 cup milk
  • 1/3 cup dry white
  • 1/4 cup onion, chopped
  • 1 cup buttery round crackers, crushed
  • 1 (8 ounce) can crabmeat
  • 2 tablespoons chopped fresh parsley
  • 4 skinless, boneless chicken breast halves
  • 1 cup shredded cheddar cheese


    Preparation Time: 20 mins Cook Time: 1 hr 25 mins

    Ready Time: 1 hr 45 mins

  • to make sauce: melt butter in a saucepan. stir in flour until smooth, cook and stir 5 minutes, then gradually stir in broth, milk and white . cook on low until sauce thickens fully, about 20 minutes. remove from heat and set aside.
  • mix together onion, cracker crumbs, crab meat, parsley, and 1/4 cup of the sauce.
  • pound chicken breasts to 1/4 inch thickness. spoon 1/4 of the crab mixture on the edge of each chicken breast; roll up. place chicken rolls in a lightly greased 9x13 inch baking dish, fold side down, then top with remaining white sauce.
  • cover dish and bake at 350 degrees f (175 degrees c) or until chicken juices run clear, about 1 hour. sprinkle with cheese and bake, uncovered, until the cheese is lightly browned, about 5 minutes more.

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