SPINACH CRAB CHICKEN
I altered a friend's recipe for crab-stuffed chicken to include one of my favorite vegetables- spinach. Now my husband requests this elegant entree all the time. Served over rice, it's special enough for company. -Vicki Melies Glenwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
SPINACH CRAB STUFFED CHICKEN
This delicious chicken recipe is stuffed with crab and spinach and topped with cheese. Serve over rice and it is special enough for company, too.
Provided by Olha7397
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
CRAB STUFFED CHICKEN BREASTS
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
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
Russ and I came up with this last night. It was excellent and enjoyed by all of us. I think you could use tinned crab-we used fresh crab we caught ourselves.
Provided by JustJanS
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SPINACH WITH CRAB MEAT AND CRAB ROE
Provided by Elaine Louie
Categories quick, side dish
Time 20m
Yield 4 servings as part of a multi-dish Chinese meal
Number Of Ingredients 11
Steps:
- In a wok, bring 3 ounces of water to a boil.
- Add 3 ounces of oil and the salt and bring the liquid to the boil again.
- Add the spinach and cook for 2 to 5 minutes, until the spinach is done. (The oil will make the spinach glisten.)
- Drain the spinach, pressing with a spatula or spoon so it is as dry as possible. Arrange spinach on a platter.
- Prepare the sauce by pouring the remaining tablespoon of oil along with the ginger juice and sherry in a wok over medium-high heat. When the liquid is hot, but not boiling, add the crab meat and chicken broth, stirring quickly and gently breaking up the crab meat so that it is in strands. Cook for 30 seconds to one minute.
- Mix the cornstarch with the remaining 2 ounces of water and add this and the crab roe to the crab-meat mixture, stirring until the sauce thickens. Turn off the flame. Add the egg white and stir for 3 seconds. Do not let the egg white solidify. The sauce should glisten. Pour the sauce over the spinach and serve immediately.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 309 milligrams, Sugar 1 gram, TransFat 0 grams
WARM CRAB & SPINACH DIP
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I've made my own dip that rekindles memories of that trip. -Kristina Wenner, Jamison, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4-1/2 cups
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream and wine, stirring constantly., Add seafood seasoning, Worcestershire, hot sauce and red pepper flakes. Stir in crab, spinach and cheddar cheese until cheese melts and mixture is bubbly. Serve warm with blue tortilla chips.
Nutrition Facts : Calories 170 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 421mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
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