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 can read the history of meal recipes back into the distant past, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, these, early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into Roman times 25BC a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times used many different aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. As we move on, we find some books which date from the 1300s : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that is served today, but instead recipes for the types of food enjoyed by the upper classes of that period. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs prompted a surge in recipe books, some of which are kept safe in private collections. By the advent of the 20th century, cookbooks were greatly in demand mostly due to more people being able to read, increased leisure time and having more disposable income. The revolution that is television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Stuffed With Crab recipe.
