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Gina's Crab Stuffed Chicken Breast

Gina's Crab Stuffed Chicken Breast

  • Prep

    20 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 45 m
Gina

Gina

Yum!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 797 kcal
  • 40%
  • Fat:
  • 43.4 g
  • 67%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 51.6 g
  • 103%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 1221 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Mix together onion, cracker crumbs, crab meat, parsley, and 1/4 cup of the sauce.
  3. 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.
  4. 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.
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Reviews

evilerk
11

evilerk

5/8/2011

This is an awesome recipe. I subed asiago cheese and it killed!

AZMOUSE
9

AZMOUSE

9/29/2011

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 thing 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!

weeflower
7

weeflower

6/14/2011

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....

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