Crab Stuffed Crumbed Chicken Recipes

Steps:

• Flatten chicken to 1/4-in. thickness; top with crab. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder, onion powder and basil. Roll chicken in crumb mixture; set remaining mixture aside., Place chicken in a shallow 1-1/2-qt. microwave-safe dish coated with cooking spray. Cover and microwave on high for 2-3 minutes. Turn the chicken; sprinkle with reserved crumb mixture. Cover and cook for 2-3 longer or until chicken juices run clear., Top with spaghetti sauce. Cover and microwave on high for 2-3 minutes or until heated through. Sprinkle with cheese; heat, uncovered, for 30-60 seconds or until the cheese is melted. Let stand for 5 minutes. Serve over pasta if desired.

Steps:

• 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.
• 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.
• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.

Steps:

• 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 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.

Steps:

• In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
• Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
• In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions. , Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks. , In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken., Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken.

Steps:

• For sauce, in a large skillet, sauce the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a large bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13x9-in. baking dish. Top with remaining sauce., Cover and bake at 375° for 35-45 minutes or until chicken is no longer pink. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard toothpicks. Serve with rice.

Steps:

• Preheat oven to 350 degrees.
• Chop up Crab meat.
• Combine crab meat, cream cheese and soup mix together with a hand mixer.
• Set aside.
• Make a pocket in each chicken breast.
• This is done by slicing horizontally, but do not cut all the way through.
• Stuff each breast with the crab mixture.
• Coat each breast in flour, then egg, and finally bread crumbs.
• (Sometimes I add a little parmesan cheese to the bread crumbs for additional flavor) In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
• Place breasts in an oven safe dish and bake for 30 minutes.
• Allow to rest for 5 minutes and DIG IN!
• I usually serve spaghetti noddles tossed with GARLIC!
• and olive oil for a quick side dish.
• Not a very light entrée, but my husband and I cheat the healthy eating once in a while.

Steps:

• Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
• Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
• Press edges together to seal.
• Carefully coat each side of breast in seasoned flour, shake excess off.
• Dip into egg, then into the crumbs, pressing gently to coat.
• Refrigerate 30 minutes.
• Heat oven to 200°C.
• Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
• Bake 20-25 minutes or until cooked through but still juicy.

Steps:

• For filling, in a small bowl combine orange peel, cream, cream cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Gently stir in crabmeat; set aside.
• Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle chicken with additional salt and pepper. Spread one-fourth of the filling evenly in center of each chicken piece. Fold narrow ends over filling; fold in sides. Roll up each chicken breast from a short side. Secure with wooden toothpicks.
• In a medium skillet cook chicken in hot butter over medium-low heat about 25 minutes or until no longer pink (170 degrees F.), turning to brown evenly.

Steps:

• Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.
• Heat oven to moderated.
• Spray a baking tray with oil.
• Open out the chicken fillet, spread one half with a quarter of the crab mix.
• Enclose with other half.
• Wrap each fillet with 2 thin slices of prosciutto, maing sure ends are on the underside.
• Place on the baking tray in the moderate oven and bake for about 25 minutes.
• We ate ours with hollondaise sauce.

Steps:

• In a small saucepan, melt 2 tablespoons butter. Stir in 2 teaspoons flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and Parmesan cheese. , Flatten chicken to 1/4-in. thickness. Top each piece with 3 tablespoons crab mixture. Roll up jelly-roll style, starting with a short side; tie with kitchen string., In a shallow bowl, combine paprika and remaining flour. Add chicken rolls, one at a time, and turn to coat. In a large skillet, brown chicken in remaining butter on all sides. , Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. , Remove chicken and keep warm. In a small bowl, combine flour and bouillon; stir in water until blended. Stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cut string off chicken rolls; serve with sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Steps:

• FOR THE SAUCE; in a skillet, sauté the onion, mushrooms and celery in butter until tender.
• Stir in flour and 1/4 teaspoon salt until blended.
• Gradually add broth and milk.
• Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
• Remove from the heat.
• Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
• In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
• Spoon 1/4 cup of this mixture down the center of each chicken breast half.
• Roll up; secure with toothpicks.
• Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
• Top with remaining sauce.
• Cover and bake at 375°F for 35 to 45 minutes or until juices run clear.
• Sprinkle with cheese.
• Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
• Discard the toothpicks.
• Serve with the rice. 4 servings.
• Taste of Home.

Steps:

• Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
• Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.
• Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.

Steps:

• In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
• Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
• Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
• Divide and stuff the stuffing mix evenly between each breast.
• In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
• Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
• Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
• Place in a buttered baking dish.
• Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.