Spinach Crab Stuffed Chicken
This delicious chicken recipe is stuffed with crab and spinach and topped with cheese. Serve over rice and it is special enough for company, too.
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INGREDIENTS
Nutrition- 1⁄2cup finely chopped onion
- 1⁄4cup chopped fresh mushrooms
- 1⁄4cup finely chopped celery
- 3tablespoons all-purpose flour
- 1⁄2
- 1cup chicken broth
- 1⁄2cup milk
- 4
- 1⁄8teaspoon white pepper
- 1⁄2cup dry breadcrumbs
- 1(6 ounce) can crabmeat, drained, flaked and cartilage removed
- 12
- 1tablespoon minced fresh parsley
- 1cup shredded swiss cheese
- hot cooked rice
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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.
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