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CHICKEN
RECIPE OF THE DAY (January 11th 2007):
Crab Stuffed Chicken
Breasts
by Christy
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
Method:
To Make White Sauce:
1. Melt 3 tbsp. of the butter in a medium saucepan.
2. Stir in flour until smooth, then gradually stir in
broth and milk.
3. Bring all to a boil; boil, stirring, for about 2
minutes.
4. Remove 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 mixture onto the edge
of each chicken breast; roll up and secure 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. Remove toothpicks and serve.
(Serves
4 people)
BON
APÉTIT......
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