Crab Stuffed Chicken Breasts / Mushrooms
Source of Recipe
oregonchickens.com submited by Reed Vollstedt - Eugene Oregon
Recipe Introduction
Serves 6
List of Ingredients
5 tablespoons butter or margarine
8 ounces mushrooms, sliced (quartered and sliced if large)
6 green onions including some tender green tops, sliced
1/4 cup all-purpose flour
1 1/4 cup chicken broth
1/2 cup whole milk
1/4 cup dry white wine
1/4 teaspoon fresh lemon thyme or thyme
1/2 teaspoon salt
Freshly ground pepper to taste
1 cup packed grated Swiss cheese, divided
8 ounces Dungeness crabmeat, flaked
1/4 cup dried coarse bread crumbs, preferably sourdough
2 tablespoons chopped parsley
6 Oregon grown, boned and skinned, chicken breast halves (about 2 1/2 pounds), pounded flat between two sheets of plastic wrap
Preheat oven to 350ºF. In a large saucepan over medium heat, melt butter. Add mushrooms and onions and sauté until tender, about 5 minutes. Add flour and stir until bubbly. Add broth and milk and stir until thickened. Add wine and seasonings. Add cheese and stir until it melts. Set aside.
In a medium bowl, mix together 1/3 cup sauce, crab, bread crumbs and parsley. Lay chicken breasts on a flat surface. Divide filling equally on the breasts. Roll up and secure with a toothpick. Place seam side down in a lightly sprayed or oiled 9x13 inch glass baking dish. Add remaining sauce on top. Cover and bake 30 minutes.
Uncover and spoon sauce over chicken. Add remaining cheese on top. Bake, uncovered, until chicken is no longer pink, about 30 minutes longer. Serve with fluffy rice.
Recipe
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