"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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1 (6 ounce) can
crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can
sliced mushrooms, drained
crushed saltine crackers
minced fresh parsley
ground black pepper
skinless, boneless chicken breast halves
shredded Swiss cheese
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.
I was really looking forward to making this chicken recipe as I love a rich, flavorful stuffed chicken. I made this per the recipe, with the exception of pocketing the chicken breasts instead of pounding and rolling them, but the effect is still the same. Unfortunately, I could only give this recipe 3 stars because the stuffing just didn't have the rich flavor I was hoping for. It was in fact, a bit bland, with most of the flavor coming from the swiss cheese and paprika topping. I may still make this again, but with some tweaking to the original recipe.
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Stuffed Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 208
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