Monday, September 5, 2011

Crab Stuffed Chicken Breasts - Need I Say Any More

Crab Stuffed Chicken Breasts - Need I Say Any More


Welcome to the epicurean Chicken Series. Today we bring you the the most sought after Chicken dish on the plant today, Crab Stuffed Chicken Breasts. Currently the only population who are lucky sufficient to enjoy this dish are the A-List Celbrities, now you can too!

Ingredients: 4 tbsp. Butter divided, 1/4 cup all-purpose flour, 1 cup chicken broth, 1/2 cup milk,
1/4 cup chopped onion, 6 ounce can crabmeat drained flaked and cartilage removed, 4.5 ounce can sliced mushrooms drained, 1/3 cup crushed saltine crackers, 2 tbsp. Minced fresh parsley, 1/2 tsp. Salt, 1 pinch ground black pepper, 4 skinless boneless chicken breast halves, 1 cup shredded Swiss cheese, 1/2 tsp. Paprika

Crackers & Biscuits Baby Food

Method:


To Make White Sauce:

1. Melt 3 tbsp. Of the butter in a medium saucepan.

2. Stir in flour until smooth, then gently stir in broth and milk.

3. Bring all to a boil; boil, stirring, for about 2 minutes.

4. Take off from heat and set aside.

Main Dish:

5. In a large skillet melt remaining 1 tbsp. Butter and saute onion over medium heat until tender.

6. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tbsp. Of the prepared white sauce. Heat through.

7. Preheat oven to 350 degrees F (175 degrees C).

8. Pound chicken breasts to 1/4 inch thickness.

9. Spoon about 1/4 of the crab composition onto the edge of each chicken breast; roll up and gain with toothpicks.

10. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.

11. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear.

12. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly.

13. Take off toothpicks and serve.

(Serves 4 people)

Bon ApÉTit......

Crab Stuffed Chicken Breasts - Need I Say Any More


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