No Cream Cheese Crab Stuffed Chicken Breasts Recipes

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 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.

NO CREAM CHEESE CRAB-STUFFED CHICKEN BREASTS

Steps:

• Place chicken breasts on a sheet of waxed paper and flatten to 1/4 inch thickenss.
• Saute until tender: onion, celery, green/red pepper mix in 1/4 cup melted butter in large skillet.
• Remove from heat.
• Add crabmeat, stuffing mix, egg, seasonings, and 1/4 cup melted butter; mix well.
• Spread about 1/4 cup crabmeat mixture onto each chicken breast.
• Roll up jelly-roll fashion, pressing edges to seal.
• Cover and refrigerate 30 minutes.
• Dip each chicken roll in remaminig 1/2 cup melted butter and dredge in the crushed cornflakes.
• Place seam side down in a greased 13x9 baking dish.
• Cover and bake for 45 minutes at 350*.
• Uncover and bake an additional 10 minutes or so until golden brown.
• Prepare Bearnaise sauce according to package directions and serve over chicken rolls.

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:

• 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.