Crab Stuffed Chicken Breasts With Curry Sauce Recipes

CRAB STUFFED CHICKEN BREASTS WITH CURRY SAUCE

Steps:

• Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
• Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
• Sprinkle the flattened chicken breasts with salt and pepper.
• Place pounded chicken"shiny" side down on a cutting board.
• (When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
• Roll up the breasts, tucking in the ends like an fat egg roll.
• Don't worry if the ends are open a little bit, the filling won't leak out during baking.
• Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
• Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
• Cook stirring, for 2 minutes.
• Add the milk and wine and simmer until mixture thickens, stirring constantly.
• The sauce should be of a fairly thick consistency, not thin and runny.
• Pour the sauce over the chicken breasts.
• Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
• Bake uncovered, at 375 degrees, for 45 minutes.
• Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
• Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.

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 BREASTS

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.

ELEGANT CRAB-STUFFED CHICKEN BREASTS

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.

CHICKEN BREASTS STUFFED WITH CRABMEAT

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.

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:

• 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

Steps:

• Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
• Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.
• Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.

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 WITH HOLLANDAISE SAUCE

Steps:

• Pour about 2 tablespoons of olive oil in a pan, add onion, celery and garlic, cook until onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to combine, stuffing mix should have fluffed up a bit. Don't worry if some of the breadcrumbs still feel hard, as it finishes softening during cooking time in the oven.
• Pound chicken with a meat mallet to flatten about 1/4 inch. Divide stuffing mixture evenly among chicken breasts. Wrap fillet over stuffing and secure with tooth picks. Place in a lightly oiled oven dish and drizzle a little butter over breasts. Bake for 45-55 Min's on 180c depending on oven.
• Hollandaise.
• Pour mix into saucepan, add wine, lemon juice and milk (whatever the amount says on the back of the pack remember to deduct some milk for the wine and lemon juice.) whisk to mix. Stir over heat until mixture thickens add Gruyere and stir until melted.
• Note: If you want to make fresh hollandaise you can I used a packet for ease and quickness. I have a recipe for hollandaise under Stuffed Fish Rolls With Asparagus Hollandaise just minus the asparagus and you have your basic hollandaise sauce.

STUFFED CHICKEN IN CURRY SAUCE

Steps:

• Rinse chickens in cold water and dry with paper towel.
• Melt butter for curry sauce in a pot and braise onions for 5 minutes.
• Add curry powder and cook a further 5 minutes.
• Add the flour and then gradually add the chicken stock.
• Bring the mixture to the boil and add the sugar, chutney, salt and lemon juice.
• Cover and cook the sauce for half an hour on very low heat.
• Boil the rice for the filling for 5 minutes and drain.
• Braise the onions in the butter until soft, adding curry powder and rice, then salt.
• Put this filling into the chicken cavity, stuffing the neck cavity as well. Do not overstuff, as the rice will expand during cooking. Close up the cavity with toothpicks.
• Place the chickens in a casserole dish with a lid.
• Pour the curry sauce through a strainer or sieve over the chickens and cover.
• Bake in a 160 C oven for 3 to 4 hours. No need to pre- heat the oven. Baste the chickens with the sauce during cooking.
• Note: This is rustic food, perfect family meal on a cold winters day, served with extra white rice (as the stuffing is not alot, but worth making as the taste is beautiful)-
• I do not bother to strain the sauce, and serve extra sauce in a jug on the side.
• If I am in a hurry I do not make the rice stuffing - cook at 180 C for about 2 hours.

CRAB STUFFED CHICKEN

Steps:

• Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.
• Heat oven to moderated.
• Spray a baking tray with oil.
• Open out the chicken fillet, spread one half with a quarter of the crab mix.
• Enclose with other half.
• Wrap each fillet with 2 thin slices of prosciutto, maing sure ends are on the underside.
• Place on the baking tray in the moderate oven and bake for about 25 minutes.
• We ate ours with hollondaise sauce.

CRAB-STUFFED CHICKEN BREASTS

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.