Crab-Stuffed Chicken Breasts
Who doesn't love crab? These stuffed chicken breasts are very tasty and can be prepped ahead of time.
Ingredients
- 4 tbsp butter, divided
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 3/4 cup milk
- 1/4 cup onion, chopped
- 1 6 oz can crabmeat, drained, flaked
- 1 4 oz can mushroom stems, pieces, drained
- 1/3 cup saltine crackers, crushed
- 2 tbsp parsley, minced
- 1/2 tsp salt
- 1 dash black pepper
- 1 cup Swiss cheese, shredded
- 1/2 tsp paprika
- 4 boneless, skinless chicken breast halves
- 4 slices bacon, optional
Instructions
- In a saucepan, melt 3 tbsp butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from heat.
- In skillet, sauté onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tbsp of white sauce; heat through.
- Flatten chicken breast halves to 1/4" thickness. Spoon about 1/2 cup of the crab mixture onto each chicken breast half. Roll up and secure with a wooden toothpick. Wrap 1 slice of bacon around each breast half. (optional) Place in either a greased baking dish or in a zip top freezer bag. Add the remaining white sauce. Wrap, label and freeze.
- To prepare: Thaw chicken breast halves in refrigerator.
- Bake, covered at 350 degrees for 30 minutes or until chicken juices run clear.
- Sprinkle with Swiss Cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted.
