Crab Stuffed Chicken Breasts
- Number of Servings: 4
Ingredients
4 tbsp butter, divided1/2 cup flour1 cup chicken broth3/4 cup nonfat milk1/4 cup chopped red onion1 can (6 ounces) crab meat, drained and flaked1 can (4 ounces) mushroom stems & pieces, drained10 saltine crackers, crushed2 tbsp minced fresh parsley1/2 tsp salt (or more to taste)dash black pepper (or more to taste)4 boneless, skinless chicken breasts1 cup shredded swiss cheese1/2 tsp paprika (or more to taste)
In saucepan, melt 3 tbsp butter. Stir in flour until smooth. Gradually add chicken broth and milk, bring to boil. Stir for 2 minutes while boiling, remove from heat & set aside.
In a skillet, saute onion in 1 tbsp butter. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tbsp white sauce, heat through.
Flatten chicken to 1/4", spoon about 1/2 cup of crab mixture on each chicken breast. Roll up and secure with toothpick. Place in greased 9" baking dish, season with extra salt and pepper. Top with remaining white sauce. Cover and bake at 350 for 30 minutes or until chicken juices run clear. Sprinkle with cheese & paprika, return to oven uncovered for 5 minutes or until cheese is melted. Remove toothpicks.
4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPROUT2009.
In a skillet, saute onion in 1 tbsp butter. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tbsp white sauce, heat through.
Flatten chicken to 1/4", spoon about 1/2 cup of crab mixture on each chicken breast. Roll up and secure with toothpick. Place in greased 9" baking dish, season with extra salt and pepper. Top with remaining white sauce. Cover and bake at 350 for 30 minutes or until chicken juices run clear. Sprinkle with cheese & paprika, return to oven uncovered for 5 minutes or until cheese is melted. Remove toothpicks.
4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPROUT2009.
Nutritional Info Amount Per Serving
- Calories: 421.0
- Total Fat: 22.6 g
- Cholesterol: 121.9 mg
- Sodium: 966.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.3 g
- Protein: 34.9 g