Prep 25 mins
Cook 1 hr 2 mins
This is one of those dishes you will want to fix when your in the mood for a real treat. Very impressive and wonderful flavors!
- 8 boneless chicken breasts
- 1⁄4 cup butter (divided)
- 1⁄4 cup all-purpose flour
- 3⁄4 cup chicken broth
- 3⁄4 cup milk
- 1⁄3 cup white wine
- 1⁄4 cup chopped onion
- 1 (7 1/2 ounce) can crabmeat or 3⁄4 cup fresh lump crabmeat
- 1 (3 ounce) canchopped mushrooms, drained
- 1⁄2 cup cracker crumb
- 1⁄2 cup chopped fresh parsley
- 1 cup shredded swiss cheese
- 1⁄2 teaspoon paprika
- salt and pepper
- Preheat oven to 350 degrees.
- Place chicken between sheets of heavy duty plastic wrap.
- Flatten to an even thickness using a meat mallet.
- Set aside Melt 3 tbs butter in a saucepan over medium heat.
- Add flour, whisking until smooth.
- Cook 1 minute, whisking constantly, until mixture has thickened and bubbly.
- set aside.
- Melt remaining 1 tbs butter in a skillet.
- Add onion and saute until tender.
- Combine onion, crab, mushrooms, cracker crumbs, parsley, salt& pepper in a bowl.
- Stir in 3 tbs sauce.
- Place 1/4 cup crab mixture on top of each chicken breast.
- Fold in sides of chicken to cover stuffing.
- Place seam side down in a greased 13x9 inch baking dish.
- Pour remaining sauce over chicken.
- Bake covered for 1 hour.
- Remove chicken from oven and sprinkle with cheese& paprika.
- Increase oven temperature to broil.
- Broil chicken for 2 minutes or until cheese melts.
This is a great recipe, there is a step or 2 missing, this is why I gave it 4 stars. After adding the flour and cooking, add the chicken broth, milk and wine. The cheese goes on just before you put it in the oven. I would say this is for 3 full breasts cut in half.
Sorry for this review, but.... As I started to make the recipe, I realized there are a few steps missing from the instructions to make the sauce. After Step 6, I added the milk, white wine and 1/2 the cheese, heated to bubbly, THEN "set aside." Even so, I was very disappointed in the final product. I doubled the crab and it still wasn't as much filling as I would have liked for each chicken breast. The parsely way overpowered everything else. If I made this again, I'd use even more crab and use dried parsley instead of fresh. The sauce was good, though!
Yum.. Great dinner for company last nite..Served with Romaine Lettuce Salad #10939 which was very lite. Great combination.