Crab-Stuffed Chicken Breasts

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A want-to-try recipe from Best of Country Cooking.

Ingredients Nutrition


  1. In a saucepan, melt 3 tablespoons butter.
  2. Stir in flour until smooth.
  3. Gradually stir in broth and milk.
  4. Bring to a boil; boil and stir for 2 minutes.
  5. Remove from the heat; set aside.
  6. In a skillet, saute onion in remaining butter until tender.
  7. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2.
  8. tablespoons of the white sauce; heat through.
  9. Flatten chicken to 1/4-in. thickness.
  10. Spoon about 1/2 cup of the crab mixture on each chicken breast.
  11. Roll up and secure with a toothpick.
  12. Place in a greased 9-in. square baking dish.
  13. Top with remaining white sauce.
  14. Cover and bake at 350 for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika.
  15. Bake, uncovered, 5 minutes longer or until cheese is melted.
  16. Remove toothpicks.
  17. Serve with rice if desired.
  18. Yield: 4 servings.
Most Helpful

This was fantastic! Dh brought home fresh crab legs yesterday and we had left overs so I decided to try this recipe and so glad I did. I made Elaine's Rice Pilaf to have along with this. What a great meal! Thanks for sharing the recipe!

Marsha D. July 28, 2008

This is a great recipe - I used fresh crab meat and the tastes meld very well and the sauce is a nice touch - this is most certianly on the to make again list!

Ravenseyes April 29, 2008