Monday, July 22, 2013

Crab Stuffed Chicken

4 Chicken Breasts (12 oz each) halved, skinned & deboned
1/4 Cup All-Purpose Flour
3/4 Cup Milk
4 Tbsp Butter or Margerine
3/4 Cup Chicken Broth
1/2 Cup Dry White Wine
1/4 Cup Chopped Onion
1 Can of Crab Meat (7 1/2 oz), drained
1 Can of Mushrooms (3 ox)
1/2 Cup Saltines (10 crackers coarsely crumbled)
2 Tbsp Snipped Parsley
1/2 Tsp Salt
Dash of Pepper
1/2 Tsp Paprika
1 Cup (4 oz) Shredded Swiss Cheese

Place one chicken boned side up between 2 pieces of waxed paper Working from center out, pound chicken lightly with meat mallet to make cutlet about 1/8 inch thick (8 x 5 inches). Repeat with remaining chicken and set aside. In saucepan, melt 3 tbsp of butter, blend in flour. Add milk, broth and wine all at once. Cook and stir til mixture thickens and bubbles. Set aside. In skillet, cook onion in the remaining butter until tender but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbs of the sauce. top each chicken breast with about 1/4 cup of cab mixture. Fold sides in, roll up. Pour remaining sauce over all. Bake covered in oven at 360 degrees for 1 hour or until chicken is tender. Uncover and sprinkle with cheese and paprika. Bake 2 minutes longer until cheese melts. 8 Servings.

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