Crab Stuffed Chicken Breasts with Curry Sauce

Geema's Note:

Boneless chicken breasts are pounded thin and then packed with sweet crab meat stuffing, baked with a creamy curry sauce and finished with a melted cheese topping. I love this rich, elegant dish because I can make it ahead of time and then just easily slip it into the oven 50 minutes before serving.

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 6 boneless skinless chicken breasts , pounded flat and fairly thin
• salt and pepper
• ½ cup finely chopped onion
• ¼ cup finely sliced celery
• ¼ cup finely grated carrot
• 1 tablespoon minced parsley
• 1⁄8; teaspoon cayenne
• 3 tablespoons butter
• 3 tablespoons dry white wine
• 1 cup crabmeat , flaked
• ½ cup fresh breadcrumb
• 3 tablespoons butter
• 3 tablespoons flour
• 1 ½ teaspoons curry powder
• ¼ teaspoon salt
• 1 ½ cups milk
• 1⁄3; cup dry white wine
• 1 ¼ cups fresh breadcrumbs
• 2 tablespoons butter
• 1 ½ cups grated swiss cheese
• 1 medium tomato , peeled,seeded and chopped
• ¼ cup minced parsley

Directions:

1. Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
2. Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
3. Sprinkle the flattened chicken breasts with salt and pepper.
4. Place pounded chicken"shiny" side down on a cutting board.
5. (When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
6. Roll up the breasts, tucking in the ends like an fat egg roll.
7. Don't worry if the ends are open a little bit, the filling won't leak out during baking.
8. Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
9. Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
10. Cook stirring, for 2 minutes.
11. Add the milk and wine and simmer until mixture thickens, stirring constantly.
12. The sauce should be of a fairly thick consistency, not thin and runny.
13. Pour the sauce over the chicken breasts.
14. Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
15. Bake uncovered, at 375 degrees, for 45 minutes.
16. Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
17. Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.

Reviews

[Crystal in Vancouver]

Definitely a winner ~ should take top prize for best of the best!

[Skipper/Sy]

If you are looking for a real nice tasting light curry sauce, this is the recipe to try. I used some cut up button mushrooms which I had tossed on top of the dish prior to baking... and they added to the dish. I would doubled the amount of mild curry powder for a slightly richer taste next time. I also added some chopped up cilentro with the tomatoes when served... along with plain white rice. This is a wonderful presentation dish with the yellow curry sauce and red chopped up tomatoes. Try it!

[Like2Cook]

I love this recipe, and everyone else eating did too! The instructions were clear and the result was mmmm mmmm good! This was so good. I hope it wins the contest!