Sunday, April 3, 2011

Dungeness Crab Stuffed Chicken Breasts

It's the end of crab season here in the San Francisco bay area.  : (   For a last hurrah, I made this....beautiful, rich, luscious... and EASY. 

4 tablespoons butter, divided
¼  cup all-purpose flour
1 cup chicken broth
¾  cup milk
¼ cup chopped onion
1 cup fresh lump crab meat
½ cup fresh mushrooms chopped
½  cup fresh bread crumbs
2 tablespoons minced fresh parsley
½  teaspoon salt
Dash pepper
4 boneless skinless chicken breast halves (about 1 pound)
¼  cup shredded fresh Parmesan cheese
1 large Tomato, sliced 

COOKING MUSIC SELECTION: Scott McKenzie - San Francisco
In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside. 

In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.
Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. 

Place in a greased 9-in. square baking dish. Top with tomato slices and remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired. 

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