Gina's Crab Stuffed Chicken Breast5 Reviews
- Prep: 20 min
- Cook: 1 hr 25 min
- Ready In: 1 hr 45 min
“Yum!” - by Gina
Original recipe yields 4 stuffed chicken breasts
- To make sauce: melt butter in a saucepan. Stir in flour until smooth, Cook and stir 5 minutes, then gradually stir in broth, milk and white wine. Cook on low until sauce thickens fully, about 20 minutes. Remove from heat and set aside.
- Mix together onion, cracker crumbs, crab meat, parsley, and 1/4 cup of the sauce.
- Pound chicken breasts to 1/4 inch thickness. Spoon 1/4 of the crab mixture on the edge of each chicken breast; roll up. Place chicken rolls in a lightly greased 9x13 inch baking dish, fold side down, then top with remaining white sauce.
- Cover dish and bake at 350 degrees F (175 degrees C) or until chicken juices run clear, about 1 hour. Sprinkle with cheese and bake, uncovered, until the cheese is lightly browned, about 5 minutes more.
Amount Per Serving (4 total)
- 797 cal
- 43.4 g
- 43.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This is an awesome recipe. I subed asiago cheese and it killed!..." See more"
"This was very good! I thought I might need to double the sauce, but it was just fine as is. If I make it again I would put dill in the sauce maybe......." See more"
"Yum is right! I only made one serving and had a bit too much crab (leftover from crab leg dinner) and I stink at flattening chicken breasts so it was sloppy - but the taste was fantastic! The only thi..." See moreng I changed was to add an ice cube's worth of lemon juice to the sauce, because I didn't have any dry wine. I really wanted to take a picture before I ate but it smelled too good and I had to dive right in! Good one Gina!"
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