Crab And Mushroom Stuffed Chicken Breasts Recipes

CRAB STUFFED CHICKEN BREASTS

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.

CRAB STUFFED CHICKEN BREASTS

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.

CRAB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees.
• Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
• Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
• Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
• Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
• Spray the breadcrumbs with cooking spray to moisten.
• Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
• Remove toothpicks and serve.

CRAB-STUFFED CHICKEN BREASTS

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.

CRAB STUFFED CHICKEN WITH WINE MUSHROOM SAUCE

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.

SPINACH CRAB STUFFED CHICKEN

Steps:

• FOR THE SAUCE; in a skillet, sauté the onion, mushrooms and celery in butter until tender.
• Stir in flour and 1/4 teaspoon salt until blended.
• Gradually add broth and milk.
• Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
• Remove from the heat.
• Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
• In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
• Spoon 1/4 cup of this mixture down the center of each chicken breast half.
• Roll up; secure with toothpicks.
• Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
• Top with remaining sauce.
• Cover and bake at 375°F for 35 to 45 minutes or until juices run clear.
• Sprinkle with cheese.
• Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
• Discard the toothpicks.
• Serve with the rice. 4 servings.
• Taste of Home.

MUSHROOM-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
• Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
• Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
• Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
• Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).