Louisiana Stuffed Chicken Breasts

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

The crab meat is optional.

Ingredients Nutrition


  1. Place chicken between waxed paper sheets and roll until flat and uniform in size.
  2. Sprinkle with lemon pepper and salt.
  3. Saute green onion, celery and garlic until tender; add sherry, croutons, crab, parsley and dill weed.
  4. Blend well and divide among breasts.
  5. Roll breasts, tucking ends in and secure with toothpicks.
  6. Dust with flour and place in baking dish with rolled edge down; sprinkle with paprika.
  7. Melt remaining butter and drizzle over chicken; pour half and half in bottom of dish.
  8. Bake uncovered at 350 for 50-60 minutes.
  9. Baste frequently with pan juices.


Most Helpful

This was a really tasty dish! I used the crabmeat for half of the chicken breasts (my girls won't eat it so the un-crabby ones were for them). I forgot to dust the breasts with flour and ended up doing that after I'd already sprinkled with paprika and drizzled with butter. I don't know if that made a difference in the sauce but it didn't matter to us because the flavor was there in full force. The chicken was really tender and not dried out. Thanks Stephanie for a great recipe!

Hey Jude March 02, 2003

INCREDIBLE!!!! Looks drop dead gorgeous plated and tastes even better! This is high praise as I am extremely "wrap" and "rolled" challanged! ( I can NEVER get it right!) I used the crabmeat option and FORGOT to baste!!!! Didn't matter as I was moist and tender anyway! Prep took me longer than described (See wrap challanged!), but is it worth it! I might add minced red bell pepper to the stuffing mixture next time, but this is spectacular just as it is!!

Michelle S. March 04, 2003

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