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
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
PERFECT CRAB-STUFFED MUSHROOMS
These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!
Provided by Lisa Felton Nash
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
- Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
- Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g
CRAB STUFFED CHICKEN WITH WINE MUSHROOM SAUCE
This is a bit time consuming, but well worth the effort. A little bit of parsley sprinkled on top makes for a nice presentation.
Provided by Just Call Me Martha
Categories Crab
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook onion and celery in 3 Tbsp butter until tender.
- Remove from heat and add 1/2 cup wine, crab and stuffing mix.
- Sprinkle each chicken breast with salt and pepper.
- Top each breast with equal amounts of stuffing mixture.
- Roll and secure each breast with toothpick.
- Mix flour and paprika together in shallow dish.
- Coat each rolled chicken breast with flour mixture.
- Place in baking dish and drizzle with 2 Tbsp butter, melted.
- Bake loosely covered at 375 degrees for 1 hour.
- Sauce: Saute mushrooms in 4 Tbsp butter until"squeaky".
- Melt 5 Tbsp butter, add flour and mix into paste.
- Slowly whisk in chicken broth, 1/2 cup white wine and whipping cream.
- To serve: Transfer chicken breasts to platter and top with Wine Mushroom Sauce.
STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE
"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.
Nutrition Facts :
CRAB STUFFED CHICKEN BREASTS
A friend made this for me when he found out that I love crab. It was very good and I asked for the recipe. I usually serve this with rice and green beans.
Provided by Eldeevee
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Pound chicken to about 1/8" thick between 2 pieces of waxed paper.
- In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
- In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
- Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
- Place seam down in a 12x8x2-inch baking dish.
- Pour remaining sauce over all.
- Bake, covered at 350°F until chicken is tender, about 1 hour.
- Uncover; sprinkle with Swiss cheese and paprika.
- Bake until cheese melts, about 2 minutes.
SAVORY CRAB STUFFED MUSHROOMS
Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.
Provided by lavaun
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
- Remove stems from mushrooms. Set aside caps. Finely chop stems.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
- Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
- Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 9.8 g, SaturatedFat 6.9 g, Sodium 233.3 mg, Sugar 1.5 g
CHICKEN BREASTS STUFFED WITH CRABMEAT
A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
- Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
- In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 41.9 g, Cholesterol 216.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 10.7 g, Sodium 543.9 mg, Sugar 2.9 g
SIMPLY THE BEST CRAB STUFFED MUSHROOMS
I've been playing around with stuffed mushrooms for quite awhile and finally I've made one that everyone loves.
Provided by Norelllaura1
Categories Crab
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
- Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
- Spoon mixture into mushroom caps and top with slices of cheese.
- Bake 12-15 minutes or until cheese is lightly browned.
CRAB STUFFED, CRUMBED, CHICKEN
I made these for dinner last night and thought they were excellent. I caught the crab, but you could use canned or imitation I guess
Provided by JustJanS
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
- Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
- Press edges together to seal.
- Carefully coat each side of breast in seasoned flour, shake excess off.
- Dip into egg, then into the crumbs, pressing gently to coat.
- Refrigerate 30 minutes.
- Heat oven to 200°C.
- Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
- Bake 20-25 minutes or until cooked through but still juicy.
MUSHROOM AND CRABMEAT WHITE WINE SAUCE
Make and share this Mushroom and Crabmeat White Wine Sauce recipe from Food.com.
Provided by MellyBelly
Categories Crab
Time 35m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Take 2 tablespoons of butter, onion, and garlic and bring to a slight simmer on low heat. Add 1/2 cup of white wine and bring to a low boil. Add flour, mix well with whisk while on low heat. (will form a rue).
- While rue is forming, boil crab legs, cool, and then shell, place crab meat aside.
- After rue forms, mix in heavy whipping cream, mushrooms, pepper, and parmesean cheese. Let simmer for 20 minutes.
- Add crab meat, and let sauce thicken for 5 minutes.
- Serve over Ravioli, or your favorite pasta.
Nutrition Facts : Calories 395.1, Fat 30.2, SaturatedFat 18.5, Cholesterol 138.4, Sodium 840.5, Carbohydrate 6, Fiber 0.5, Sugar 1, Protein 20.1
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CRAB STUFFED CHICKEN BREAST WITH WHITE WINE SAUCE RECIPE
From cameronsseafood.com
Estimated Reading Time 3 mins
- In a small mixing bowl combine the cream cheese, 2 tbsp butter, garlic, dill, basil, parsley, thyme, ¼ tsp salt, and ¼ tsp black pepper. Carefully fold in the crab meat so it gets mixed in but doesn’t create a crab paste.
- Slice the 3 chicken breasts in half, widthwise, so you have two chunky halves. If you cut them in half lengthwise, they will to be too thin to stuff. Place a chicken breast half on a plastic cutting board and cover it with plastic wrap. Tenderize the chicken with a meat tenderizer until it reaches half of its original thickness. Turn the chicken over and flatten it with the tenderizer again until it is very flat, about ¼ of an inch thick. Set the first piece aside and repeat these steps with the remaining chicken breast halves. If you don’t have a meat tenderizer, a rolling pin or wine bottle also works.
- Divide the crab mixture into 6 portions. Transfer a flattened piece of chicken back to your plastic cutting board. Set one portion of the crab mixture in the middle of the chicken breast and roll the chicken around the mixture. Repeat with the other 5 chicken breast halves.
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