Gina's Crab Stuffed Chicken Breast Recipe -
Gina's Crab Stuffed Chicken Breast Recipe
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Gina's Crab Stuffed Chicken Breast

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Ingredients Edit and Save

Original recipe makes 4 stuffed chicken breasts Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 25 mins

    1 hr 45 mins


  1. To make sauce: melt butter in a saucepan. Stir in flour until smooth, Cook and stir 5 minutes, then gradually stir in broth, milk and white wine. Cook on low until sauce thickens fully, about 20 minutes. Remove from heat and set aside.
  2. Mix together onion, cracker crumbs, crab meat, parsley, and 1/4 cup of the sauce.
  3. Pound chicken breasts to 1/4 inch thickness. Spoon 1/4 of the crab mixture on the edge of each chicken breast; roll up. Place chicken rolls in a lightly greased 9x13 inch baking dish, fold side down, then top with remaining white sauce.
  4. Cover dish and bake at 350 degrees F (175 degrees C) or until chicken juices run clear, about 1 hour. Sprinkle with cheese and bake, uncovered, until the cheese is lightly browned, about 5 minutes more.
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Reviews More Reviews

May 08, 2011

This is an awesome recipe. I subed asiago cheese and it killed!

Sep 29, 2011

Yum is right! I only made one serving and had a bit too much crab (leftover from crab leg dinner) and I stink at flattening chicken breasts so it was sloppy - but the taste was fantastic! The only thing I changed was to add an ice cube's worth of lemon juice to the sauce, because I didn't have any dry wine. I really wanted to take a picture before I ate but it smelled too good and I had to dive right in! Good one Gina!


9 Ratings

Jun 14, 2011

This was very good! I thought I might need to double the sauce, but it was just fine as is. If I make it again I would put dill in the sauce maybe....

Nov 28, 2011

Love this!

Aug 18, 2014

Simple & Delicious.

Apr 02, 2013

The sauce on this dish is very good. Does need some seasoning though. Added some salt and pepper once it was thickened. Used Parmesean cheese on the top and sprinkled with paprika for color. I was also in a hurry and baked it at 400 degrees F for 30 minutes.

Dec 25, 2013

I am delighted to see that this delicious recipe is still being submitted by new generations of cooks! I was looking for it on the BH&G website to send to a friend, and this page showed up online. This is originally from their 'All American Recipes' cookbook, which I received from my mother-in-law in 1981! It really is an easy recipe which will impress the novices and long-time dinner guests. You will not be sorry!


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  • Calories
  • 797 kcal
  • 40%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 43.4 g
  • 67%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 51.6 g
  • 103%
  • Sodium
  • 1221 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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