Reviewed: Oct. 17, 2007

I'm not the one who usually cooks in the house and my wife said she was "impressed" by this meal. Once my kids tried it, they loved it too. The sauce was a difficult to make for a first-timer like me, as there seemed to be more flour than could be absorbed by the butter. I used too much butter and it could be tasted in the sauce. Because I have problems with high blood pressure, and the crab has plenty of salt already, I substituted crackers with lower salt content (OTC crackers and wheat thins) for the saltines that were recommended in the recipe. Actually, I'd suggest removing as much salt from the recipe as possible, otherwise you'll be able to taste it slightly in your meal. Overall, this was a great recipe. The meal was delicious and my family was pleasantly surprised. I'd make it again... and again!

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Dave

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Reviewed: Aug. 22, 2007

Crab and fish good... Crab and chicken bad. In theory this sounds good, but getting down to the eating- I don't like it. But KUDOS to the first person that melted swiss cheese on the top of chicken. That's tasty. Trust me on this- there is nothing wrong with the recipe, it just doesn't taste good!

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KRISABELLE

Cooking Level: Intermediate

Home Town: Mattawan, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jul. 30, 2007

I substituded 1/2 cup of white wine for the chicken stock, and used 1 cup of milk. This also makes a great stuffing for fillet of sole or other white fish!

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addie

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Reviewed: Jul. 25, 2007

This was a big hit in our house! Did'nt change a thing. Thanx for sharing!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 27, 2007

I was really looking forward to this meal, but was quite disappointed with the outcome. The combination just didn't work well--maybe it was the type of fresh crab that I used? Easy recipe to follow, just nothing I will attempt again.

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J. S. Coe

Cooking Level: Expert

Home Town: Bridgewater, Connecticut, USA

Living In: Savannah, Georgia, USA

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Reviewed: Apr. 4, 2007

Very Delicious! I wouldn't change anything.

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B.Dickerson

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Reviewed: Mar. 28, 2007

These were great! I needed six chicken breasts so I doubled the filling amount and used a whole container of fresh mushrooms. I sauteed the mushrooms with the filling until they softened a bit and then spooned six large mounds of the filling in my casserole dish. Then instead of rolling the chicken, I laid each pounded breast over the filling mound and tucked the edges under. I baked it halfway and then put the white sauce over the chicken because I didn't want the sauce to break down. With these slight changes I thought it turned out great. The only thing that I will add next time is to season the chicken before I bake it and add a little salt to the white sauce.

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2007

I made this for my parents' anniversary - they went to Williamsburg, Virginia for their honeymoon and this recipe captured that happy time. I made it again a week later for dinner guests - a true keeper.

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AMYMEADE

Cooking Level: Expert

Living In: North Bellmore, New York, USA

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Reviewed: Mar. 7, 2007

This was quite good. I used an eight ounce plastic container of crab because the canned crab taste like just what it is, canned. I did add minced garlic and a bit of Blackening Seasoning to the stuffing for just a slight kick and used fresh portabellini mushrooms.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 6, 2007

I loved loved loved this recipe. There is one suggestion I will make though. I substituted the crackers with bread crumbs as someone else had recommended. I would not recommend this. It causes the crab to taste more like stuffing but otherwise...great!!

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KimmieG

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Reviewed: Feb. 27, 2007

I can only give this 4 stars because I used leftover mix from "Gary's Stuffed Mushrooms" (which were AWESOME and also has "Stuffing" in them, and actually MANY of the ingredients listed for the stuffing in this recipe) from this site for the stuffed part of the chicken. I pounded the chicken breasts flat and I used FRESH mushrooms (obviously), and did make the sauce from this recipe, and I MUST SAY, these were AWESOME and thank you for the idea. I was looking for SOMEWAY to use the leftover "Stuffed Mushroom" mixture from the above mentioned recipe, so thank you for the IDEA even though I didn't follow the exact stuffing recipe, they were GREAT and very pretty :) Thanks again.

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SoccerMom

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 26, 2007

This was really good! I made it for Valentine's Day and my husband really liked it. I made two chicken breasts and used the extra crab mixture to make stuffed mushrooms! Would definetely make again!

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Amanda

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 12, 2007

This was pretty good. I didn't tell my husband what the stuffing was until he finished eating. His reaction was, "Crab? Really? I didn't taste any crab." That was kinda discouraging. We liked it, but would have liked a more crab taste. I cut a slit in the chicken and stuffed it that way. While baking much of the stuffing came out. I might try this again, but I don't think it will make it into the regular rotation.

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Teresa S.

Cooking Level: Intermediate

Living In: Willis, Texas, USA

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Reviewed: Feb. 7, 2007

This dish is delicious and makes a beautiful presentation. Another way to present is to cut a rather deep slit in the top of the breast and spoon the stuffing mix inside. No saltines in the house, so I used bread crumbs. Yummy! A touch of Old Bay in the mix is very good, too. A white sauce with a hint of dijon tops it off perfectly.Thanks for sharing.

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MAGGIE MCGUIRE

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Reviewed: Jan. 22, 2007

I prepared this a few weeks ago and my family really, really enjoyed the recipe.. We will use it again. Thanks so much for helping me change my regular meals into gourmet meals...

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mrsbenson1

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Reviewed: Jan. 17, 2007

This recipe was just DELICIOUS. I did a couple of changes however. I used Old Bay in place of Paprika, and we used much more crab meat than specified. With the extra crab meat/onions/etc, we mixed it in with the sauce and topped the chicken breasts with it. It was excellent.

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Tiffers

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Reviewed: Jan. 9, 2007

this is such a delicious meal, it has easily become my wife's new favorite

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crazyirishman

Cooking Level: Beginning

Home Town: Monroe, Louisiana, USA

Living In: West Monroe, Louisiana, USA

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Reviewed: Aug. 23, 2006

we liked it pretty well. I did add some onion and garlic powder to the sauce and stuffing. You couldn't taste the crab that much. I might try using something else in the stuffing next time.

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Jun. 26, 2006

I made this recipe, but I made one major change. I used a white wine sauce instead of the white sauce and cheese. I also did as another user suggested and just cut a slit in the chicken breast to stuff the crab mixture into instead of rolling it up. It turned out delicious. By using the white wine sauce and using all fresh ingredients instead of canned it really gave it the extra flavor that many of the reviewers said it was missing. I am going to use this recipe at my next dinner party.

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brandy

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Reviewed: Jun. 1, 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.

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