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La Belle Cuisine - More Poultry Recipes

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Crab-Stuffed Chicken Breasts



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Gigi's Crab-Stuffed Chicken Breasts

Serves 8

8 chicken breasts, boned and skinned
1/2 cup scallions, chopped
1/2 pound fresh mushrooms, thinly sliced
1/4 cup (1/2 stick) butter
3 tablespoons flour
1/4 teaspoon dried thyme, crumbled
1/2 cup chicken stock or low-sodium canned broth
1/2 cup half-and-half
1/2 cup dry white wine
Salt, freshly ground black pepper to taste
8 ounces lump crabmeat
1/3 cup minced fresh parsley
1/3 cup dry breadcrumbs
1 cup freshly grated Parmesan cheese

Pound chicken breasts between 2 sheets of waxed paper until they are
1/4 inch thick.
Sauté onions and mushrooms in butter. Stir in flour and thyme and cook, stirring, about 3 minutes. Blend in broth, half-and-half and wine, stirring constantly. Cook over moderate heat, stirring occasionally, until the sauce
has thickened.
Stir together 1/4 cup of the sauce with the crabmeat, parsley and breadcrumbs. Spoon equal amounts (heaping tablespoons) on each chicken breast. Roll up each chicken breast securely and place seam side down in a
9-by-13-inch baking dish. Pour the remaining sauce over the chicken and sprinkle with Parmesan. Cover and bake 1 hour at 350 degrees F.

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