Crab Stuffed Chicken Breasts


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Delight the seafood lovers with this unique chicken recipe.

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  • 2 1/2 lbs. boneless skinless chicken breast halves -- 8 breasts
  • 1/3 C. green onions -- sliced
  • 1/3 C. mushrooms -- sliced
  • 3 Tbs. flour
  • 1/2 tsp. dried thyme
  • 3/4 C. fat-free chicken broth
  • 1/2 C. skim milk
  • 1/3 C. dry white wine
  • 1 C. low fat Swiss cheese -- grated
  • 1 C. imitation crab
  • 2 Tbs. fresh parsley -- chopped
  • 1/3 C. fine dry breadcrumbs
  • 1/2 C. almonds -- sliced

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Pound chicken breasts to 1/4 inch thick. In a skillet coated with cooking spray, sauté onions and mushrooms until soft. Stir in flour and thyme. Add chicken stock, milk, wine, 1/2 of the cheese, salt and pepper. Cook over medium heat until thickened. Remove sauce from heat. Combine 1/4 C. sauce with crab, parsley and breadcrumbs. Divide mixture evenly on chicken breasts. Roll breasts, secure with toothpicks if desired and place in buttered baking dish. Pour remaining sauce over rolled breasts. Bake in a 350 F oven for 30 minutes. Sprinkle with remaining cheese and sliced almonds. Bake 10 minutes longer and serve immediately.

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