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CRAB-STUFFED CHICKEN BREASTS
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Bernie Darcy,
Food Service Director |
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SHERRILL HOUSE
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| YIELD: 6-8 SERVINGS
4 6-8 oz. skin-on chicken breasts
4 T. butter or margarine
1/2 c. green onions, thinly sliced
1/4 lb. mushrooms, thinly sliced
3 T. all-purpose flour
1/4 tsp. thyme leaves
1/2 c. chicken broth
1/2 c. milk
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COOK TIME/TEMP:
40 MINUTES. 400° F.
1/2 c. dry white wine
1/2 lb. cooked fresh or canned crabmeat
1/3 c. parsley, finely chopped
1/3 c. fine bread crumbs
4 oz. shredded Swiss cheese
salt and pepper
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Chicken breasts should be pounded with a mallet to a thickness of 1/4”.
In a wide frying pan over medium heat, melt butter. Add onions and mushrooms; cook until soft. Mix in flour and thyme and cook, stirring until bubbly.
Gradually pour in broth, milk and wine and continue cooking and stirring until sauce boils and thickens. Season to taste with salt and pepper.
In a small bowl, stir together crab, parsley, bread crumbs and 1/4 c. of the sauce. Divide mixture and spoon down center of each chicken breast. Fold in the sides so they overlap and seal in filling.
Place bundles, seam side down, in a lightly greased 9" x 13" baking dish. Spoon remaining sauce over chicken and sprinkle with cheese.
Bake covered in a 400° F. oven for about 40 minutes until centers of breasts reach an internal temperature of at least 165° F.
 HELPFUL HINT
To quicken the cooking time of broccoli, cut through the stems; for brussels sprouts, cut an “X” at each base. |
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