Spinach Crab Stuffed Chicken
- Reviews 2
Ready In: 1 hr
Serves: 4
Ingredients
- 1⁄2 cup finely chopped onion
- 1⁄4 cup chopped fresh mushrooms
- 1⁄4 cup finely chopped celery
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt, divided
- 1 cup chicken broth
- 1⁄2 cup milk
- 4 boneless skinless chicken breasts, halved (6 ounces each)
- 1⁄8 teaspoon white pepper
- 1⁄2 cup dry breadcrumbs
- 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
- 12 fresh spinach leaves, chopped
- 1 tablespoon minced fresh parsley
- 1 cup shredded swiss cheese
- hot cooked rice
Directions
- FOR THE SAUCE; in a skillet, sauté the onion, mushrooms and celery in butter until tender.
- Stir in flour and 1/4 teaspoon salt until blended.
- Gradually add broth and milk.
- Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
- Remove from the heat.
- Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
- In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
- Spoon 1/4 cup of this mixture down the center of each chicken breast half.
- Roll up; secure with toothpicks.
- Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
- Top with remaining sauce.
- Cover and bake at 375°F for 35 to 45 minutes or until juices run clear.
- Sprinkle with cheese.
- Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
- Discard the toothpicks.
- Serve with the rice. 4 servings.
- Taste of Home.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off