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Name: Chicken Stuffed with Crab
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c Onion chopped; 2 tb Fresh parsley chopped; 3/4 c Canned chicken broth diluted; 7 1/2 oz Fresh lump crabmeat drained and flaked; 10 Saltine crackers crushed; 1 tb Butter melted; 1/3 c Chablis or other dry white; 1/2 ts salt and pepper Each; 1/2 ts Paprika; 1 c Swiss cheese shredded (4 oz); 1 3-oz cn mushrooms sliced; 8 Chicken breast halves skinned and boned; 1/4 c All-purpose flour; 3 tb Butter; 3/4 c milk

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INGREDIENTS

1/4 c Onion ; chopped
2 tb Fresh parsley ; chopped
3/4 c Canned chicken broth ; diluted
7 1/2 oz Fresh lump crabmeat ; drained and flaked
10 Saltine crackers ; crushed
drained
1 tb Butter ; melted
1/3 c Chablis ; or other dry white
1/2 ts salt and pepper ; Each
1/2 ts Paprika
1 c Swiss cheese ; shredded (4 oz)
1 3-oz cn mushrooms ; sliced
8 Chicken breast halves ; skinned and boned
1/4 c All-purpose flour
3 tb Butter
3/4 c milk

Servings

INSTRUCTIONS

Place chicken between 2 sheets of wax paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Set aside. Melt 3 tb. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, chicken broth and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Set sauce aside. Saute onion in 1 tb. butter in a large skillet until tender. Add crabmeat, sliced mushrooms, cracker crumbs, parsley, salt and pepper; stir well. Add 2 tb reserved sauce, stirring well. Top each chicken breast half with 1/4 cup crabmeat mixture. Fold long sides of chicken over crabmeat mixture; fold ends over, and secure with wooden picks. Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top with remaining sauce. Cover and bake at 350 F. for one hour, or until chicken is done. Uncover and sprinkle chicken with shredded Swiss cheese and paprika. Bake an additional 2 minutes or until cheese melts. Remove wooden picks and serve chicken immediately. Recipe from Jan Inman in _More Memoirs of a Galley Slave_ by The Kodiak Fishermens Wives Association/Kodiak, AK. In _Americas Best Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 250. ISBN 0-8487-1009-6. Electronic format by Cathy Harned.

NOTES

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Chicken Stuffed with Crab

1/4 c Onion chopped
2 tb Fresh parsley chopped
3/4 c Canned chicken broth diluted
7 1/2 oz Fresh lump crabmeat drained and flaked
10 Saltine crackers crushed
 drained
1 tb Butter melted
1/3 c Chablis or other dry white
1/2 ts salt and pepper Each
1/2 ts Paprika
1 c Swiss cheese shredded (4 oz)
1 3-oz cn mushrooms sliced
8 Chicken breast halves skinned and boned
1/4 c All-purpose flour
3 tb Butter
3/4 c milk

Place chicken between 2 sheets of wax paper; flatten to 1/4" thickness,  using a meat mallet or rolling pin. Set aside.    Melt 3 tb. butter in a heavy saucepan over low heat; add flour, stirring  until smooth.  Cook 1 minute, stirring constantly. Gradually add milk,  chicken broth and wine; cook over medium heat, stirring constantly, until  mixture is thickened and bubbly.  Set sauce aside.    Saute onion in 1 tb. butter in a large skillet until tender. Add crabmeat,  sliced mushrooms, cracker crumbs, parsley, salt and pepper; stir well. Add  2 tb reserved sauce, stirring well.    Top each chicken breast half with 1/4 cup crabmeat mixture. Fold long sides  of chicken over crabmeat mixture; fold ends over, and secure with wooden  picks.    Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top with  remaining sauce.  Cover and bake at 350 F. for one hour, or until chicken  is done. Uncover and sprinkle chicken with shredded Swiss cheese and  paprika.  Bake an additional 2 minutes or until cheese melts. Remove wooden  picks and serve chicken immediately.    Recipe from Jan Inman in _More Memoirs of a Galley Slave_ by The Kodiak  Fishermens Wives Association/Kodiak, AK. In _Americas Best Recipes: A  1990 Hometown Collection_.  Birmingham, AL: Oxmoor House, Inc., 1990. Pg.  250.  ISBN 0-8487-1009-6. Electronic format by Cathy Harned.

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Nutrition

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Serving Size: 1 Serving (202g)
Recipe Makes: 8

Calories: 366
Calories from Fat: 174 (48%)

Amt Per Serving		% DV

	Total Fat 19.4g	26 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 2.8g
Cholesterol 104.3mg		32 %
Sodium 635.6mg		22 %
Potassium 379.5mg		10 %
Total Carbohydrate 15.9g		5 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 14.8g
Protein 29g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 366

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