Cooking Recipe Chicken Stuffed With Crab
Recipe Ingredients
Directions
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 Fishermen's Wives Association/Kodiak, AK. In _America's Best
Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1990. Pg. 250. ISBN 0-8487-1009-6. Electronic format by Cathy
Harned.