How To make Crab Stuffed Chicken Breast
Crab Stuffed Chicken Breast No. 2693 Yields 6 Servings
6 Chicken Breast Halves, 3 Slices Boiled Ham, Cut In
Skinned & Boned Half 3 Tbls Mayonnaise - Flour
- Salt 1 Cup Dorure - White Pepper, Ground 1/2 Cup Bread Crumbs 1/4 tsp Seafood Seasoning 1 Tbls Parsley, Chopped
12 oz Crabmeat 2 Tbls Cooking Oil
6 Slices Gruyere
Preheat the oven to 400 degrees. Pound the chicken breasts between 2 sheets of waxed paper until very thin. Mix the mayonnaise, seasonings and crabmeat. Mound the crabmeat on the end of each chicken breast. Roll each breast up around the filling. Prick each breast to seal. Roll the breasts in flour. Dip each in the dorure. Mix the parsley with the bread crumbs. Roll the breasts in the bread crumbs. Heat the oil in a skillet. Brown the breasts all over. Arrange the breasts on a lightly greased cookie sheet. Bake for 10 to 15 minutes. Serve hot.
How To make Crab Stuffed Chicken Breast's Videos
SHRIMP & CRAB STUFFED CHICKEN
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Stuffed Chicken Breast | With Spinach and Artichoke Dip | Stuffed the Kimmy Way
3 chicken tiddays
1 bag baby spinach
5 garlic cloves
5 artichoke hearts (I used the jarred version)
1/2 cup heavy cream
1 cup shredded mozzarella
1/4 cup shredded Parmesan
1 tsp onion powder
1 tsp parsley
Salt and pepper to taste
Grape seed oil
All purpose seasoning
Air fry on 375 for 24 minutes (dont flip). Let it rest for 5 minutes before you cut into it.
Crab Stuffed Chicken Breast
Cheesy creamy spinach & lump crab make the perfect pair!
Bobbi's Kitchen - Crab Stuffed Chicken
This recipe is delicious!
The wine really adds a nice touch.
INGREDIENTS:
4 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1/4 cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms,drained
1/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breasthalves
1 cup shredded Swiss cheese
1/2 teaspoon paprika
DIRECTIONS:
1.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.
2.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.
3.Preheat oven to 350 degrees F (175 degrees C).
4.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.
5.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.
Music by Josh Woodward
The Best Stuffed Chicken Breast Recipe Ever | Chef Jean-Pierre
Hello There Friends, Stuffed Chicken Breast can be made in so many different ways. This, however, is one of the best recipes you will find! Chicken Breast with a delicious Sausage filling wrapped in BACON! What is there not to like about this recipe? This recipe is not the easiest to make, but it is well worth the time once it's all done! Let me know what you think in the comments below.
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PRODUCTS USED BY CHEF:
❤️ Wusthof Classic Slicer Knife:
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❤️ Demeyere Reduction / Saucier Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Crab Stuffed Chicken and Mediterranean Couscous Salad
2 great dishes inspired by 2 great channels and one great meal
spacecowboytx
youtube.com/user/spacecowboytx
The Root Boy Cooks!
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