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Sunday, May 20, 2012

Chicken stuffed with crab


Okay – so I have done all kinds of stuffed chicken, bacon and cheese, creamy pesto, cream cheese and blue cheese – this one though is most definitely one of my most favourite recipes. It ticks all the boxes, with a crab filling a white sauce and a cheesy topping, with the paprika sprinkled on top adding a little heat. There are moments in life, whatever you are doing, (so not just food related,) that bring sheer happiness. I have managed it several times over the past couple of years. I’m talking food specifically now, where I have cooked something really wonderful, and Glen has turned and looked at me and given me one of those looks that says it all. Those are the moments I live for, a moment when you feel complete and utter pride. You’ve done well and managed to achieve something truly outstanding.

Chicken stuffed with crab


4 tbsp butter
¼ cup flour
1 cup chicken broth
¾ cup milk
¼ cup chopped onion
6 oz crab meat, drained
4 oz chopped mushrooms
1/3 cup saltine crackers or similar (I used ritz crackers)
2 tbsp parsley
½ tsp salt
dash pepper
4 chicken breast halves
1 cup shredded cheddar cheese
½ tsp paprika
parsley

Hot cooked rice

1. In a small saucepan, on a low heat, melt 3 tbsp of the butter. Stir the flour into the milk, then pour the broth and milk into the saucepan. Bring to a boil; and continuously stir for 2 minutes. Remove from heat; set aside.

2. In a small skillet, sauté the onion in 1 tbsp butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tbsp of the white sauce; heat through.

3. Make a horizontal cut along one side almost to the other side of each chicken breast, leaving the chicken breasts attached on the opposite side. Open each breast so it lies flat and cover with plastic wrap, then using a rolling pin flatten chicken to about a ¼" thickness.

4. Spoon about ½ cup of the crab mixture on each chicken breast half. Fold in sides and roll up. Then secure with toothpicks. Place in a greased baking dish. Top with remaining white sauce. Cover and bake at 350°F/180˚C for about 30 minutes or until chicken juices run clear.

5. Sprinkle with the cheese and paprika. Then bake, uncovered, for 5 minutes longer or until cheese is melted. Remember to remove toothpicks before serving. Sprinkle with additional parsley and serve with rice if desired.

Servings: 4




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