Crab Stuffed Chicken Food

CRAB-STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness; top with crab. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder, onion powder and basil. Roll chicken in crumb mixture; set remaining mixture aside., Place chicken in a shallow 1-1/2-qt. microwave-safe dish coated with cooking spray. Cover and microwave on high for 2-3 minutes. Turn the chicken; sprinkle with reserved crumb mixture. Cover and cook for 2-3 longer or until chicken juices run clear., Top with spaghetti sauce. Cover and microwave on high for 2-3 minutes or until heated through. Sprinkle with cheese; heat, uncovered, for 30-60 seconds or until the cheese is melted. Let stand for 5 minutes. Serve over pasta if desired.

CHICKEN BREASTS STUFFED WITH CRABMEAT

Steps:

• In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
• Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
• In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

CRAB STUFFED CHICKEN BREASTS

Steps:

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

CRAB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Chop up Crab meat.
• Combine crab meat, cream cheese and soup mix together with a hand mixer.
• Set aside.
• Make a pocket in each chicken breast.
• This is done by slicing horizontally, but do not cut all the way through.
• Stuff each breast with the crab mixture.
• Coat each breast in flour, then egg, and finally bread crumbs.
• (Sometimes I add a little parmesan cheese to the bread crumbs for additional flavor) In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
• Place breasts in an oven safe dish and bake for 30 minutes.
• Allow to rest for 5 minutes and DIG IN!
• I usually serve spaghetti noddles tossed with GARLIC!
• and olive oil for a quick side dish.
• Not a very light entrée, but my husband and I cheat the healthy eating once in a while.

CRAB STUFFED CHICKEN

Steps:

• Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.
• Heat oven to moderated.
• Spray a baking tray with oil.
• Open out the chicken fillet, spread one half with a quarter of the crab mix.
• Enclose with other half.
• Wrap each fillet with 2 thin slices of prosciutto, maing sure ends are on the underside.
• Place on the baking tray in the moderate oven and bake for about 25 minutes.
• We ate ours with hollondaise sauce.

CHICKEN BREAST WITH CRAB AND ARTICHOKE SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet. Season chicken with salt, pepper and crab boil seasoning on both sides. Place smooth side of breast into pan and let brown, then flip over to brown on other side. In a separate 2-quart saucepan, melt butter over medium heat, add crab and artichokes, and saute. Stir in flour, add cream and then season, to taste, with salt and pepper. Let simmer until it begins to become cohesive. Place chicken breasts on a baking sheet and top each piece with some of the crab mixture. Bake in oven until "souffle" is golden brown, about 7 to 8 minutes.

CRAB-STUFFED CHICKEN BREASTS

Steps:

• Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
• Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.
• Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.

CRAB-STUFFED CHICKEN BREASTS

Steps:

• In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside. , In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. , Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. , Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.