CRAB STUFFED CHICKEN BREASTS
Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! A perfect date night dinner for two!
Provided by By: Carol | From A Chef's Kitchen
Categories Chicken and Turkey
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
- Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
- Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
- Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
- Spray the breadcrumbs with cooking spray to moisten.
- Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
- Remove toothpicks and serve.
Nutrition Facts : ServingSize 1, Calories 381 kcal, Carbohydrate 13 g, Protein 38 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 130 mg, Sodium 840 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g
CRAB STUFFED CHICKEN BREASTS
I got the idea for this recipe when my husband was told no more "Red" meat for a while by our doctor. I became creative in coming up with different chicken dishes and this one came from a dip I made a few years ago. Try this recipe, you will not be disappointed!
Provided by Chippie1
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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 BREASTS
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.
Provided by Christy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g
CRAB-STUFFED CHICKEN BREASTS
Meet the Cook: Busy as an active-duty member of the Coast Guard and the mother of a 7-year-old son, I prepare this elegant dish for guests and special occasions. The sauce is so versatile, though, I've used it on pork chops and baked potatoes, too. -Therese Bechtel, Montgomery Village, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 1061mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
GINA'S CRAB STUFFED CHICKEN BREAST
Steps:
- To make sauce: melt butter in a saucepan. Stir in flour until smooth, Cook and stir 5 minutes, then gradually stir in broth, milk and white wine. Cook on low until sauce thickens fully, about 20 minutes. Remove from heat and set aside.
- Mix together onion, cracker crumbs, crab meat, parsley, and 1/4 cup of the sauce.
- Pound chicken breasts to 1/4 inch thickness. Spoon 1/4 of the crab mixture on the edge of each chicken breast; roll up. Place chicken rolls in a lightly greased 9x13 inch baking dish, fold side down, then top with remaining white sauce.
- Cover dish and bake at 350 degrees F (175 degrees C) or until chicken juices run clear, about 1 hour. Sprinkle with cheese and bake, uncovered, until the cheese is lightly browned, about 5 minutes more.
Nutrition Facts : Calories 797.2 calories, Carbohydrate 43.4 g, Cholesterol 188 mg, Fat 43.4 g, Fiber 1.6 g, Protein 51.6 g, SaturatedFat 19.2 g, Sodium 1220.8 mg, Sugar 6.5 g
CRAB STUFFED CHICKEN BREASTS
A friend made this for me when he found out that I love crab. It was very good and I asked for the recipe. I usually serve this with rice and green beans.
Provided by Eldeevee
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Pound chicken to about 1/8" thick between 2 pieces of waxed paper.
- In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
- In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
- Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
- Place seam down in a 12x8x2-inch baking dish.
- Pour remaining sauce over all.
- Bake, covered at 350°F until chicken is tender, about 1 hour.
- Uncover; sprinkle with Swiss cheese and paprika.
- Bake until cheese melts, about 2 minutes.
CHICKEN BREASTS STUFFED WITH CRABMEAT
A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 41.9 g, Cholesterol 216.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 10.7 g, Sodium 543.9 mg, Sugar 2.9 g
CRAB-STUFFED CHICKEN BREASTS
Purchase the largest and thickest chicken breast you can find to make this recipe. Plan ahead the cream cheese mixture needs to chill for 2 hours before using or up to overnight. I added some Old Bay seasoning to the cream cheese mixture when I made these. This recipe can be cut in half to make 4 breasts. If desired you can sauté/cook the stuffed breasts completely in the frypan and omit the oven. Prep time includes the chilling time.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
- Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
- Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
- Divide and stuff the stuffing mix evenly between each breast.
- In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
- Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
- Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
- Place in a buttered baking dish.
- Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.
Nutrition Facts : Calories 897.7, Fat 42, SaturatedFat 16.3, Cholesterol 285.2, Sodium 1286.2, Carbohydrate 70, Fiber 4.4, Sugar 6.4, Protein 56.8
CHICKEN BREASTS (((CRAB-STUFFED)))
This is one of my best recipes that dinner guests rave about. A dear friend of ours, who recently passed away, had a severe loss of appetite near the end. We had them over for dinner, and he not only cleaned his plate, but he asked for seconds!
Provided by Alan Leonetti
Categories Crab
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soften cream cheese& 2 tablespoons of butter!
- Preheat oven to 375 degrees.
- In a bowl combine cream cheese, 2 tablespoons butter, crabmeat& 1/2 envelope of the soup mix.
- Mix well& set aside.
- With a knife parallel to the cutting board, slice horizontally through each breast, stopping 1" from opposite edge.
- Open breasts, place waxed paper over the breasts& with a meat mallet pound them as thin as possible.
- Evenly spread each breast with the cream cheese& crabmeat mixture.
- Roll up or close each breast, securing open edge with wooden toothpicks.
- Set out 3 shallow bowls, 1 containing flour, 1 containing 2 beaten eggs,& the other containing the other 1/2 of the soup mix with the crushed corn flakes.
- Dip chicken into flour, then into egg,& then into the crushed corn flakes, coating well.
- In a large skillet, heat oil& 2 tablespoons butter over medium-high heat& cook chicken 10 minutes, turning once, or until golden brown on all sides.
- Transfer chicken to a greased or sprayed baking dish& bake, uncovered, 20 minutes, or until chicken is done.
- Remove toothpicks& serve.
Nutrition Facts : Calories 1019.1, Fat 68.7, SaturatedFat 26.3, Cholesterol 375.8, Sodium 917.2, Carbohydrate 22, Fiber 0.5, Sugar 0.7, Protein 75.3
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