Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
478 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
Step 3
In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
Step 4
Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
Step 5
Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.
Ingredients
½ teaspoon salt
½ cup milk
¼ cup all-purpose flour
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
1 (4.5 ounce) can sliced mushrooms, drained
1 cup shredded Swiss cheese
4 tablespoons butter, divided
½ teaspoon paprika
¼ cup chopped onion
1 cup chicken broth
2 tablespoons minced fresh parsley
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
