190 Ratings
  • 5 star values: 111
  • 4 star values: 52
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 6

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.

Christy
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Ingredients

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

Directions

  • 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 (143)

Read All Reviews
190 Ratings
  • 5 star values: 111
  • 4 star values: 52
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 6