Recipe For Cooking Crab Stuffed Chicken Breasts

Toaster Oven Chicken Recipes :: Baked and Roasted Chicken

Crab Stuffed Chicken Breasts

4 boneless skinless chicken breasts
4 Tbsp. butter, divided
1/4 C. flour
1 C. chicken broth
3/4 C. milk
1/4 C. chopped onion
1 (6 oz.) can crab meat or 6 oz. imitation crab meat
1 can mushroom stems
1/3 C. crushed saltines (10)
2 Tbsp. parsley
1/2 tea. salt pepper
1 C. shredded Swiss cheese
1/2 tea. paprika

Cover chicken breasts with plastic wrap and lb. to a 1/4-in. thickness.

In saucepan, melt 3 Tbsp. of the butter. Stir in flour until smooth. Gradually stir in chicken broth and milk and bring to a boil. Boil and stir for 2 min. Remove from heat and set aside.

In a skillet, saute onion in remaining 1 Tbsp. butter until tender. Add crab meat, mushrooms, crushed saltines, parsley, salt and pepper and 2 Tbsp. of the white sauce; heat until warm.

Place 1/2 C. or less of mixture on each chicken breast. Roll up and secure with wooden picks. Place in prepared baking dish with secured side down. Top with remaining sauce. Cover and bake at 350 degrees F for 30 min. or until chicken runs clear.

Sprinkle cheese and paprika on top. Bake uncovered 8 min. longer or until cheese is melted.