Sunday, July 24, 2011

Crab-Stuffed Chicken Breasts

Well I have out-done myself this time! This was one of the best dinners I have ever had. I found the recipe in an old Taste of Home Country Cooking book, but I had to tweak it quite a bit. The end result was pure bliss.

For a serving for 4 you need:
4 tbsp. butter
1/4 cup flour
1 cup chicken broth
3/4 cup milk
1/4 cup chopped onion
4 boneless, skinless chicken breast halves.
1 (6 oz) pkg. of fresh crab meat
1/3 cup panko bread crumbs
2 tbsp minced fresh parsley
1/2 tsp salt
1/2 tsp old bay seasoning
dash of pepper
1 cup shredded swiss cheese
1/2 tsp paprika

Preheat oven to 350
In a saucepan, melt 3 tbsp of butter, and add the flour, whisk until smooth. Slowly add the milk and chicken broth. Bring to a boil and continue to boil for 2 min., stirring constantly. Remove from heat and set aside.

In a skillet, saute onion in remaining butter, until tender. Add the panko crumbs, the crab. parsley, salt, pepper, old bay, and 2 tbsp. of the white sauce. Heat through.

Flatten the chicken breast to 1/4 in thick. I find it easiest to cover the chicken with plastic wrap or a plastic bag and then pound the chicken with a meat tenderizor, but whatever gets the job done.

Scoop about 1/2 cup of stuffing mixture onto a chicken breast and roll up. Secure with a toothpick, or two, or three toothpicks..and place into a greased baking dish.

Pour remaining white sauce over the chicken, and top with shredded swiss cheese and paprika. Bake uncovered for 30 min.

I served it with white rice and it was perfect. Enjoy!

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