Spinach And Crab In A Chicken Blanket Recipes

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Add spinach and garlic; cook and stir 1 to 2 min. or just until spinach is wilted. Spoon spinach mixture into medium bowl.
• Melt remaining butter in same skillet. Stir in flour; cook 2 min., stirring constantly. Gradually add milk, whisking constantly after each addition. Bring to boil, whisking constantly; cook and stir 5 min. or until thickened. Remove skillet from heat. Add nutmeg, pepper and 1/2 cup Parmesan to white sauce; mix well.
• Add ricotta to spinach mixture along with 1 cup of the cheese sauce and 1/2 cup of the remaining Parmesan; mix lightly. Stir in crabmeat. Spoon into resealable plastic bag.
• Drain pasta; rinse with cold water. Cut small piece off one bottom corner of filled plastic bag; use to squeeze enough crab mixture into both sides of pasta shells until shells are evenly filled with crab mixture. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese sauce, then remaining Parmesan.
• Bake 30 to 35 min. or until heated through.

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:

• Thaw chicken breast and pound flat between 2 sheets of plastic wrap. Do this to all 6 peices.
• In a medium size bowl soften cream cheese, add crab meat and shredded mozzarella cheese. Mix well.
• Put a layer of Spinach leaves down on the flattened chicken breast and fill the center of the chicken breast with crab meat mixture.
• Roll chicken breast up like a pinwheel tucking under the ends so all the crabmeat mixture is inside the chicken breast roll.
• Put in a glass baking dish and season with salt and pepper to taste.
• Bake at 350 degrees for 20-30 mins or until chicken is cooked all the way through.
• Let stand 3 mins before serving to let cheeses settle a bit.
• I serve this with a mixture of mayo/mustard sauce or you can serve with a preferred dipping sauce of your own 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:

• Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,

Steps:

• Preheat oven to 350 degrees.
• Pick over crab meat carefully to remove and discard pieces of shell or cartilage. Do not break up the pieces of crab; leave them as whole as possible. Set aside.
• Pick over spinach to remove tough stems or blemished leaves. Rinse well and drain. Set aside.
• Heat 3 tablespoons butter in a saucepan and add flour, stirring rapidly with a whisk. Add salt, pepper and cayenne. When blended, stir in milk, cream and nutmeg. Let simmer, stirring often from the bottom, about 10 minutes. Add cheese and stir until melted.
• Put spinach in a deep skillet or casserole without water. Cook, stirring often, until the leaves wilt. Drain. Press or squeeze to extract as much liquid as possible from the leaves. Chop spinach until it is medium fine.
• Heat remaining tablespoon of butter in a skillet and add 1 tablespoon shallots. Cook briefly, stirring, and add spinach. Add salt and pepper. Spoon mixture into a baking dish (an oval dish measuring 14 by 8 by 2 inches is ideal).
• Spoon crab into a smaller ovenproof dish and sprinkle with remaining tablespoon of chopped shallots. Place in oven and bake 5 minutes. Scatter crab meat over spinach and smooth it to make an even layer. Spoon cheese sauce over all and smooth it over. Sprinkle Parmesan cheese evenly on top.
• Place dish in oven and bake 10 minutes. Heat broiler. Let broil, leaving the door partly ajar, about 2 minutes or until nicely glazed on top. Serve.