Ingredients
8 chicken breast halves - skinned and, boned
3 tbsp butter
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup canned chicken broth - diluted
1/3 cup chablis or other dry white wine
1/4 cup onion, chopped
1 tbsp butter, melted
7 1/2 oz fresh lump crabmeat - drained and f, laked
3 oz can sliced mushrooms - drained
10 saltine crackers, crushed
2 tbsp fresh parsley, chopped
1/2 tsp each salt and pepper
1 cup swiss cheese (4 oz.) - shredded
1/2 tsp paprika
Directions
Place chicken between 2 sheets of wax paper; flatten to 1/4"
thickness, using a meat mallet or rolling pin. Set aside.
Melt 3 tb. butter in a heavy saucepan over low heat; add flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add milk, chicken broth and wine; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Set sauce aside.
Saute onion in 1 tb. butter in a large skillet until tender. Add
crabmeat, sliced mushrooms, cracker crumbs, parsley, salt and pepper;
stir well. Add 2 tb reserved sauce, stirring well.
Top each chicken breast half with 1/4 cup crabmeat mixture. Fold long
sides of chicken over crabmeat mixture; fold ends over, and secure
with wooden picks.
Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top
with remaining sauce. Cover and bake at 350 F. for one hour, or
until chicken is done. Uncover and sprinkle chicken with shredded
Swiss cheese and paprika. Bake an additional 2 minutes or until
cheese melts. Remove wooden picks and serve chicken immediately.
Recipe from Jan Inman in _More Memoirs of a Galley Slave_ by The
Kodiak Fishermen's Wives Association/Kodiak, AK. In _America's Best
Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1990. Pg. 250. ISBN 0-8487-1009-6. Electronic format by Cathy
Harned.
Servings: 8 servings
Chicken Stuffed With Crab Recipe brought to you by Recipe Ideas
Categories: Chicken; Crab; Fish; Poultry; Seafood
The History of Recipes
We are able to follow the history of written recipes way back into the distant past, in truth as far back into history as pharonic Egypt, and maybe even further. However, generally, these old records were just primitive hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to food historians are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents detailing recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into appetizers, entrees and dessert, a very modern way of dining. Additionally, he describes how the Roman cooks used many herbs, including a few you will know for example basil, rue and asafoetida. Continuing our culinary historical journey, there were two recipe books which appeared in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that we all know today, but instead accounts of the types of food served to the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, such as coriander, parsley, and basil. These new foods and spices led to a surge in recipe publications, the majority of which are kept safe in private cookery archives. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed to offer the most extravagent meals, and as a consequence, cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes of the day. When we get to the 20th century, cookery publications were in great demand, mostly as a result of more people being able to read, more free time and having more money to spend. The TV revolution brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken Stuffed With Crab recipe.
