Ingredients
-
6
-
-
1/2
-
1/4
-
1/4
-
1
-
1/8
-
3
-
3
-
1
-
-
-
-
-
Directions
Crab Stuffed Chicken Breasts with Curry Sauce, 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., This dish was outstanding! I will be making this again. I only changed to things: I added finely chopped red bell peppers and I substituted fresh cilantro for the parsley. Thanks for the elegant recipe., This dish was outstanding! I will be making this again. I only changed to things: I added finely chopped red bell peppers and I substituted fresh cilantro for the parsley. Thanks for the elegant recipe.
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Steps
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1
Done
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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. |
|
2
Done
|
Remove from the Heat and Add the Parsley, Wine, Crab, Cayenne and Bread Crumbs, Mixing to Combine Well. |
|
3
Done
|
Sprinkle the Flattened Chicken Breasts With Salt and Pepper. |
|
4
Done
|
Place Pounded Chicken"shiny" Side Down on a Cutting Board. |
|
5
Done
|
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. |
|
6
Done
|
Roll Up the Breasts, Tucking in the Ends Like an Fat Egg Roll. |
|
7
Done
|
Don't Worry If the Ends Are Open a Little Bit, the Filling Won't Leak Out During Baking. |
|
8
Done
|
Carefully, Place the Chicken Breasts in a Baking Pan Large Enough to Hold Them in One Layer, About 11" X 7" X 2'. |
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9
Done
|
Melt 3 Tablespoons of Butter in a Saucepan, Then Stir in the 3 Tablespoons Flour and the Curry Powder and Salt. |
|
10
Done
|
Cook Stirring, For 2 Minutes. |
