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cheft
Posted August 18, 2005 10:12 AM
This is a delicious recipe that my husband made for me one saturday evening. He served it with a rice pilaf and steamed mixed veggies with butter and dill. We have since made it for several dinner parties and got rave reviews. It is soooo delicious!
CRAB-STUFFED CHICKEN BREASTS
4 TBSP Butter
1/4 cup All Purpose Flour
1 cup Chicken Broth
3/4 cup Milk
1/2 cup Onion (chopped)
150g Crabmeat or Crab Flavored Pollock
1 can Mushroom (Pieces and stems)
1/3 cup Crackers (Salted; about 10)
2 TBSP Parsley
1/2 tsp Salt
1/4 tsp Pepper
Chicken Breasts (Boneless, skinless)
100g Swiss Cheese (4 slices, or shredded)
1/2 tsp Paprika
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, then set aside. In a skillet, sauté 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 (with a rolling pin) to 1/4 inch thickness. Divide crab mixture into 4 portions, and spoon on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-inch square-baking dish. Top with remaining white sauce. Cover and bake at 350 degrees 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.
Yield: 4 Servings.
Posted August 18, 2005 10:12 AM
This is a delicious recipe that my husband made for me one saturday evening. He served it with a rice pilaf and steamed mixed veggies with butter and dill. We have since made it for several dinner parties and got rave reviews. It is soooo delicious!
CRAB-STUFFED CHICKEN BREASTS
4 TBSP Butter
1/4 cup All Purpose Flour
1 cup Chicken Broth
3/4 cup Milk
1/2 cup Onion (chopped)
150g Crabmeat or Crab Flavored Pollock
1 can Mushroom (Pieces and stems)
1/3 cup Crackers (Salted; about 10)
2 TBSP Parsley
1/2 tsp Salt
1/4 tsp Pepper
Chicken Breasts (Boneless, skinless)
100g Swiss Cheese (4 slices, or shredded)
1/2 tsp Paprika
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, then set aside. In a skillet, sauté 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 (with a rolling pin) to 1/4 inch thickness. Divide crab mixture into 4 portions, and spoon on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-inch square-baking dish. Top with remaining white sauce. Cover and bake at 350 degrees 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.
Yield: 4 Servings.