No Cream Cheese Crab Stuffed Chicken Breasts 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

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



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.

NO CREAM CHEESE CRAB-STUFFED CHICKEN BREASTS



No Cream Cheese Crab-Stuffed Chicken Breasts image

My husband's step-mother gave me this recipe. She is an excellent cook and this recipe is delicious. It takes some work but it is well worth the effort. This is excellent served with rice pilaf and a nice salad. It makes for an excellent menu at a dinner party.

Provided by peg_lyn

Categories     Crab

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 14

12 boneless skinless chicken breasts
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup green pepper, finely chopped
1/2 cup red pepper, finely chopped
1 cup butter, melted and divided into fourths
1/2 lb lump crabmeat
2 cups seasoned stuffing mix
1 egg, beaten
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon creole seasoning
2 cups corn flakes, crushed
1 (1 7/8 ounce) envelope bearnaise sauce mix

Steps:

  • Place chicken breasts on a sheet of waxed paper and flatten to 1/4 inch thickenss.
  • Saute until tender: onion, celery, green/red pepper mix in 1/4 cup melted butter in large skillet.
  • Remove from heat.
  • Add crabmeat, stuffing mix, egg, seasonings, and 1/4 cup melted butter; mix well.
  • Spread about 1/4 cup crabmeat mixture onto each chicken breast.
  • Roll up jelly-roll fashion, pressing edges to seal.
  • Cover and refrigerate 30 minutes.
  • Dip each chicken roll in remaminig 1/2 cup melted butter and dredge in the crushed cornflakes.
  • Place seam side down in a greased 13x9 baking dish.
  • Cover and bake for 45 minutes at 350*.
  • Uncover and bake an additional 10 minutes or so until golden brown.
  • Prepare Bearnaise sauce according to package directions and serve over chicken rolls.

Nutrition Facts : Calories 315.5, Fat 17.5, SaturatedFat 10.3, Cholesterol 141.1, Sodium 300.5, Carbohydrate 5.8, Fiber 0.5, Sugar 1.3, Protein 32.7

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.

MARSALA CRAB-STUFFED CHICKEN BREASTS



Marsala Crab-Stuffed Chicken Breasts image

Holiday dinners in my youth meant Mom would be serving these stuffed chicken breasts. They're now part of my own family's Christmas Eve custom.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

4 tablespoons butter, divided
2 teaspoons plus 3 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
2 cans (6 ounces each) lump crabmeat, drained
2/3 cup chopped fresh mushrooms
1/3 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon paprika
SAUCE:
3/4 cup Marsala wine
2 teaspoons all-purpose flour
1 teaspoon chicken bouillon granules
1 tablespoon water

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.

Nutrition Facts :

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