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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

478 calories; 23.2 g total fat; 164 mg cholesterol; 1244 mg sodium. 16.4 g carbohydrates; 49.2 g protein; Full Nutrition

Reviews (144)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/31/2008
My thanks to the writer of this recipe. If I could re-write this I would call it "Stuffed Cajun Sea Chicken" but I want to give credit where credit is due and that is to the idea itself as with many recipes that are like an artist's canvas. I did make numerous changes. I used fresh crab instead of canned. I added garlic to both sauce and stuffing. I used seasoned bread crumbs. I added minced onion and fresh minced mushrooms to sauce and fresh sliced mushrooms in stuffing which i sauted with the onions and butter. I used Wondra instead of flour. I used Old bay instead of paprika and I used creole seaoning in sauce as well as sprinkled on top before serving. I cut split in side of breast and stuffed instead of pounding and rolling and I cooked for 45 minutes and then an additional 10 uncovered with cheese on top. Read More
(95)

Most helpful critical review

Rating: 1 stars
08/18/2010
my husband and i felt sick to your stomach after eating this way way to rich.. Read More
(7)
192 Ratings
  • 5 star values: 112
  • 4 star values: 53
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
05/31/2008
My thanks to the writer of this recipe. If I could re-write this I would call it "Stuffed Cajun Sea Chicken" but I want to give credit where credit is due and that is to the idea itself as with many recipes that are like an artist's canvas. I did make numerous changes. I used fresh crab instead of canned. I added garlic to both sauce and stuffing. I used seasoned bread crumbs. I added minced onion and fresh minced mushrooms to sauce and fresh sliced mushrooms in stuffing which i sauted with the onions and butter. I used Wondra instead of flour. I used Old bay instead of paprika and I used creole seaoning in sauce as well as sprinkled on top before serving. I cut split in side of breast and stuffed instead of pounding and rolling and I cooked for 45 minutes and then an additional 10 uncovered with cheese on top. Read More
(95)
Rating: 5 stars
05/31/2008
My thanks to the writer of this recipe. If I could re-write this I would call it "Stuffed Cajun Sea Chicken" but I want to give credit where credit is due and that is to the idea itself as with many recipes that are like an artist's canvas. I did make numerous changes. I used fresh crab instead of canned. I added garlic to both sauce and stuffing. I used seasoned bread crumbs. I added minced onion and fresh minced mushrooms to sauce and fresh sliced mushrooms in stuffing which i sauted with the onions and butter. I used Wondra instead of flour. I used Old bay instead of paprika and I used creole seaoning in sauce as well as sprinkled on top before serving. I cut split in side of breast and stuffed instead of pounding and rolling and I cooked for 45 minutes and then an additional 10 uncovered with cheese on top. Read More
(95)
Rating: 4 stars
10/16/2005
Very good! I made several alterations however....I used clam juice leftover from another recipe instead of chicken broth seasoned bread crumbs for the saltines I slit pockets instead of pounding & rolling used half & half for milk used Old Bay seasoning instead of salt & upped it to a full tsp. & increased the baking time to 50 minutes since the breast were so much thicker. They looked good enough for company & tasted even more impressive. I served them w/ boiled baby yukon potatoes & a fresh salad. Read More
(58)
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Rating: 4 stars
03/10/2009
This review will be a great example of how it's all about taste buds. I thought this a very average dish and would rate it three stars. Hubs on the other hand said it was darn near a five star dish. The chicken breasts I used were small so I just pounded them out a bit spread a double amount of the crab mixture over them and didn't bother to roll them up. I seasoned the chicken first with salt and pepper. I added some extra melted butter and shredded Swiss to the crab mixture as well as a few tablespoons of finely chopped green and orange bell pepper. I also used fresh mushrooms chopped rather than the canned. I skipped the step of heating the mixture through--its stint in the oven takes care of that. To the white sauce I added some white wine then followed the baking directions as written and came up with beautifully cooked moist and tender chicken--didn't even need a knife. While I found this short on flavor hubs said he appreciated the subtleness of flavor. Very reminiscent of Chicken a la King. With our different taste buds and assessments I arrived at a compromise of four stars. Read More
(52)
Rating: 4 stars
02/09/2006
Great recipe! I also added a couple of cloves of garlic to the onion and used bread crumbs instead of saltines. I added some spice to the white sauce but didn't notice a huge difference. I substituted Old Bay for paprika and used a different white cheese. My husband said to make it anytime. We loved it! Thanks for posting. Read More
(20)
Rating: 5 stars
06/01/2006
YUM! This recipe is awesome. It tastes so good and is easy to prepare. I am going to make this a meal that I make often. I used the imitation crab that is frozen and is a great price rather then spending a lot of money since crab has a mellow taste. Read More
(17)
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Rating: 4 stars
06/20/2003
My husband and I really enjoyed this recipe. I substituted the mushrooms for red and green bell peppers that I sauted with the onions. It was a nice touch. I also added a little Old Bay seasoning to the crab mixture; it tasted like a crab cake stuffed chicken breast. Thanks for sharing. I'll be making this again. Read More
(16)
Rating: 5 stars
09/05/2002
Followed the recipe exactly WONDERFUL! 5 STAR! It's a keeper whole family loved it my husband thought is was fabulous and my 8 year old and 3 year old enjoyed as well. Has some stuffing left over sprinkled a little swiss cheese in it and served it with crackers as an appetizer! Read More
(13)
Rating: 5 stars
09/20/2005
This made me a star for the night! It was wonderful and will definitely make this again in the future. Timesaving hint: use one can of cream of chicken soup for the sauce and add milk to thin it since it thickens while baking. Read More
(13)
Rating: 5 stars
01/22/2003
this was fantastic!! i altered mine a bit from the recipe however. i chopped shrimp instead of crabmeat along with parsley mushrooms and green and red peppers in a processor and i stuffed the mixture along with the onions and breadcrumbs into slits in the tops of the breasts. i also smeared the rest of the breast with the mixture and covered with parmesean cheese instead of swiss - i highly recommend it!! Read More
(11)
Rating: 1 stars
08/18/2010
my husband and i felt sick to your stomach after eating this way way to rich.. Read More
(7)