CRAB-STUFFED CHICKEN BREASTS
Meet the Cook: Busy as an active-duty member of the Coast Guard and the mother of a 7-year-old son, I prepare this elegant dish for guests and special occasions. The sauce is so versatile, though, I've used it on pork chops and baked potatoes, too. -Therese Bechtel, Montgomery Village, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside. , In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. , Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. , Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.
Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 1061mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
CRAB STUFFED CHICKEN BREASTS
I got the idea for this recipe when my husband was told no more "Red" meat for a while by our doctor. I became creative in coming up with different chicken dishes and this one came from a dip I made a few years ago. Try this recipe, you will not be disappointed!
Provided by Chippie1
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Chop up Crab meat.
- Combine crab meat, cream cheese and soup mix together with a hand mixer.
- Set aside.
- Make a pocket in each chicken breast.
- This is done by slicing horizontally, but do not cut all the way through.
- Stuff each breast with the crab mixture.
- Coat each breast in flour, then egg, and finally bread crumbs.
- (Sometimes I add a little parmesan cheese to the bread crumbs for additional flavor) In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
- Place breasts in an oven safe dish and bake for 30 minutes.
- Allow to rest for 5 minutes and DIG IN!
- I usually serve spaghetti noddles tossed with GARLIC!
- and olive oil for a quick side dish.
- Not a very light entrée, but my husband and I cheat the healthy eating once in a while.
CRAB STUFFED CHICKEN BREASTS
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.
Provided by Christy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g
ELEGANT CRAB-STUFFED CHICKEN BREASTS
Mary Plummer of De Soto, Kansas sent us her recipe for an elegant rolled chicken dish stuffed with crabmeat and crunchy water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions. , Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks. , In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken., Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken.
Nutrition Facts : Calories 225 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 469mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND BING CHERRIES
Steps:
- For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.
- Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.
- For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.
- For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ¿ cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.
CRAB STUFFED CHICKEN BREASTS
I found this recipe years ago in a southern living cookbook. I have tweaked it over the years and have served it many times. It is both easy and elegant. The perfect dish for that special occasion.
Provided by Robin Lieneke
Categories Chicken
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. Sauce: melt butter in saucepan, add flour stirring until smooth. Cook 1-2 min stirring constantly. Mix milk, broth and wine together. Gradually add to flour mixture. Cook over medium heat stirring frequently until thick and bubbly. salt and pepper to taste. Remove from heat reserve 1/2 cup sauce separately. Set sauce aside.
- 2. Stuffing: sauté green onions in 2 tbsp butter until tender add mushrooms and cook until soft. Stir in crabmeat, cracker crumbs and parsley. Add salt & pepper to taste. Stir in 1/4 cup of sauce.
- 3. Cut each chicken breast on the side to create a cavity for stuffing. Spoon 1/4 cup of stuffing into each chicken breast. use a toothpick to secure opening if needed. Continue until all breasts are filled.
- 4. Pour 1/2 of the sauce into a 9x 13 pan. Place chicken into the pan. Pour 2-3 tbsps. of sauce over each breast. Top each breast with butter flavor no stick spray then panko bread crumbs and spray crumbs with no stick spray.
- 5. Cover pan with foil and bake at 350 for 30-40 minutes. Uncover pan and increase heat to 425. Bake another 10-16 minutes until bread crumbs have browned. remove toothpicks if you used them. Drizzle each breast with swiss cheese sauce before serving. Sprinkle with paprika if desired.
- 6. Swiss Cheese Sauce: Put swiss cheese and half & half in small saucepan with reserved 1/2 cup of sauce and heat until melted and smooth, add a tsp. of butter to finish and stir till velvety. Add a pinch of seasoned salt to taste. keep warm.
- 7. Serve with rice (mixed with remaining cheese sauce) and enjoy.
CRAB-STUFFED CHICKEN BREASTS
Purchase the largest and thickest chicken breast you can find to make this recipe. Plan ahead the cream cheese mixture needs to chill for 2 hours before using or up to overnight. I added some Old Bay seasoning to the cream cheese mixture when I made these. This recipe can be cut in half to make 4 breasts. If desired you can sauté/cook the stuffed breasts completely in the frypan and omit the oven. Prep time includes the chilling time.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
- Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
- Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
- Divide and stuff the stuffing mix evenly between each breast.
- In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
- Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
- Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
- Place in a buttered baking dish.
- Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.
Nutrition Facts : Calories 897.7, Fat 42, SaturatedFat 16.3, Cholesterol 285.2, Sodium 1286.2, Carbohydrate 70, Fiber 4.4, Sugar 6.4, Protein 56.8
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