Crab Stuffed Chicken Breasts With Curry Sauce Recipes

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CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.

Provided by Christy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 14

4 tablespoons butter, divided
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
¼ cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms, drained
⅓ cup crushed saltine crackers
2 tablespoons minced fresh parsley
½ teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
½ teaspoon paprika

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.

Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

I got the idea for this recipe when my husband was told no more "Red" meat for a while by our doctor. I became creative in coming up with different chicken dishes and this one came from a dip I made a few years ago. Try this recipe, you will not be disappointed!

Provided by Chippie1

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves
8 ounces cream cheese (softened)
1 (1 1/4 ounce) package Lipton Recipe Secrets savory herb with garlic soup mix
8 ounces imitation crabmeat
2 eggs
3 tablespoons olive oil
1 cup flour
Italian breadcrumbs

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.

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! A perfect date night dinner for two!

Provided by By: Carol | From A Chef's Kitchen

Categories     Chicken and Turkey

Time 40m

Number Of Ingredients 12

2 ounces cream cheese (1/4th of an 8-ounce block, softened)
1 tablespoon mayonnaise
1 tablespoon minced onion (or scallion)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill (or 1/2 teaspoon dried)
2 cloves garlic (minced)
1 teaspoon lemon zest
4 ounces lump crabmeat
Salt and freshly ground black pepper (to taste)
2 boneless skinless chicken breast halves
1/4 cup seasoned dry breadcrumbs
Cooking spray

Steps:

  • Preheat oven to 375 degrees.
  • Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
  • Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
  • Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
  • Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
  • Spray the breadcrumbs with cooking spray to moisten.
  • Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
  • Remove toothpicks and serve.

Nutrition Facts : ServingSize 1, Calories 381 kcal, Carbohydrate 13 g, Protein 38 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 130 mg, Sodium 840 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g

STUFFED CHICKEN BREAST IN CURRY SAUCE OVER ROASTED POTATOES AND CAULIFLOWER



Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower image

Provided by Aria Kagan

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

1 head cauliflower, separated into small florets
3 red potatoes, cubed
1/4 cup chopped fresh chervil leaves
1/4 cup raisins
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup red grapes
1 cup walnuts
3/4 cup dates
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
5 eggs, lightly whisked
2 cups bread crumbs
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 tablespoons canola oil
2 tablespoons butter
1/4 cup chopped yellow onion
2 tablespoons curry powder
2 tablespoons all-purpose flour
2 cups chicken stock

Steps:

  • Potatoes and cauliflower:
  • Preheat the oven to 350 degrees F.
  • On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
  • Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
  • Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
  • Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
  • Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
  • Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
  • Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.

ELEGANT CRAB-STUFFED CHICKEN BREASTS



Elegant Crab-Stuffed Chicken Breasts image

Mary Plummer of De Soto, Kansas sent us her recipe for an elegant rolled chicken dish stuffed with crabmeat and crunchy water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup canned crabmeat, drained, flaked and cartilage removed
1/4 cup sliced water chestnuts, drained and chopped
2 tablespoons dry bread crumbs
2 tablespoons reduced-fat mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon Dijon mustard
6 teaspoons marinade for chicken,divided
2 green onions, thinly sliced, divided
3 slices reduced-fat Swiss cheese, divided

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.

Nutrition Facts : Calories 225 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 469mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CRAB-STUFFED CHICKEN BREASTS



Crab-Stuffed Chicken Breasts image

Meet the Cook: Busy as an active-duty member of the Coast Guard and the mother of a 7-year-old son, I prepare this elegant dish for guests and special occasions. The sauce is so versatile, though, I've used it on pork chops and baked potatoes, too. -Therese Bechtel, Montgomery Village, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

4 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup whole milk
1/4 cup chopped onion
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Dash pepper
4 boneless skinless chicken breast halves (about 1 pound)
1 cup shredded Swiss cheese
1/2 teaspoon paprika
Hot cooked rice, optional

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.

Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 1061mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN BREASTS STUFFED WITH CRABMEAT



Chicken Breasts Stuffed with Crabmeat image

A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!

Provided by MARBALET

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 4

Number Of Ingredients 13

3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
⅛ teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 41.9 g, Cholesterol 216.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 10.7 g, Sodium 543.9 mg, Sugar 2.9 g

CRAB STUFFED CHICKEN BREASTS WITH CURRY SAUCE



Crab Stuffed Chicken Breasts with Curry Sauce image

Boneless chicken breasts are pounded thin and then packed with sweet crab meat stuffing, baked with a creamy curry sauce and finished with a melted cheese topping. I love this rich, elegant dish because I can make it ahead of time and then just easily slip it into the oven 50 minutes before serving.

Provided by Geema

Categories     Curries

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 22

6 boneless skinless chicken breasts, pounded flat and fairly thin
salt and pepper
1/2 cup finely chopped onion
1/4 cup finely sliced celery
1/4 cup finely grated carrot
1 tablespoon minced parsley
1/8 teaspoon cayenne
3 tablespoons butter
3 tablespoons dry white wine
1 cup crabmeat, flaked
1/2 cup fresh breadcrumb
3 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 cups milk
1/3 cup dry white wine
1 1/4 cups fresh breadcrumbs
2 tablespoons butter
1 1/2 cups grated swiss cheese
1 medium tomatoes, peeled,seeded and chopped
1/4 cup minced parsley

Steps:

  • Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
  • Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
  • Sprinkle the flattened chicken breasts with salt and pepper.
  • Place pounded chicken"shiny" side down on a cutting board.
  • (When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
  • Roll up the breasts, tucking in the ends like an fat egg roll.
  • Don't worry if the ends are open a little bit, the filling won't leak out during baking.
  • Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
  • Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
  • Cook stirring, for 2 minutes.
  • Add the milk and wine and simmer until mixture thickens, stirring constantly.
  • The sauce should be of a fairly thick consistency, not thin and runny.
  • Pour the sauce over the chicken breasts.
  • Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
  • Bake uncovered, at 375 degrees, for 45 minutes.
  • Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
  • Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.

Nutrition Facts : Calories 577.3, Fat 28.4, SaturatedFat 16.7, Cholesterol 142.5, Sodium 606, Carbohydrate 33.7, Fiber 2.4, Sugar 4, Protein 41.8

CRAB-STUFFED CHICKEN BREASTS



Crab-Stuffed Chicken Breasts image

Categories     Chicken     Sauté     Kid-Friendly     Crab     Summer     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 13

3 ounces cream cheese, room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed
1 teaspoon minced garlic
1/8 teaspoon (scant) lemon-pepper
4 ounces crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs (about 3 ounces)
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil

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.

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From the-best-recipes.blogspot.com


CHICKEN CHEESE BALLOTINE
Spread 1 Laughing Cow cheese wedge on one side of one chicken breast Chrysler 200 Engine Warming Wait To Start 2 x 400g tins cannellini beans, drained and rinsed Place the chicken breast across the pancetta slices and place two tablespoons of filling in the middle 95 Sea Asparagus, Burnt Apple Purée, Layered Potato and Cider Sauce (GF) Charred Duck Breast …
From avk.immobiliarecatania.catania.it


BANANA CHILLI STUFFED WITH CRAB AND CHICKEN IN GREEN CURRY SAUCE
Banana chilli stuffed with crab and chicken in green curry sauce is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make banana chilli stuffed with crab and chicken in green curry sauce at your home.your favorite restaurants then you can also make banana
From webetutorial.com


CHICKEN BALLOTINE CHEESE - GTR.BUSINESSONLINE.SICILIA.IT
Brussels sprouts, wild mushroom sauce $31 Chicken Parfait and Tomato Chutney en croute Choux Bun filled with a creamy duxelle of mushrooms (v) WARM CANAPES Grilled Welsh Goats Cheese en croute with caramelised onions, balsamic and port reduction (v) Mini Tartlets of Caerphilly cheese and leek quiche (v) Confit of Lamb Shoulder with mash and lamb jus …
From gtr.businessonline.sicilia.it


CRAB STUFFED CHICKEN BREAST - FINDLAYFOODS.COM
Add in the crab meat; season with salt and pepper, 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 ...
From findlayfoods.com


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