Crab Stuffed Chicken Breasts with Curry Sauce Recipe #64266
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.
by Geema
1½ hours | 30 min prep
SERVES 6
- 6 boneless skinless chicken breasts, pounded flat and fairly thin
- salt and pepper
- 1/2 cup finely chopped onion
- 1/4 cup finely sliced celery
- 1/4 cup finely grated carrot
- 1 tablespoon minced parsley
- 1/8 teaspoon cayenne
- 3 tablespoons butter
- 3 tablespoons dry white wine
- 1 cup crabmeat, flaked
- 1/2 cup fresh breadcrumb
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/3 cup dry white wine
- 1 1/4 cups fresh breadcrumbs
- 2 tablespoons butter
- 1 1/2 cups grated swiss cheese
- 1 medium tomato, peeled,seeded and chopped
- 1/4 cup minced parsley
- 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.
- Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
- Sprinkle the flattened chicken breasts with salt and pepper.
- Place pounded chicken"shiny" side down on a cutting board.
- (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.
- Roll up the breasts, tucking in the ends like an fat egg roll.
- Don't worry if the ends are open a little bit, the filling won't leak out during baking.
- Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
- Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
- Cook stirring, for 2 minutes.
- Add the milk and wine and simmer until mixture thickens, stirring constantly.
- The sauce should be of a fairly thick consistency, not thin and runny.
- Pour the sauce over the chicken breasts.
- Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
- Bake uncovered, at 375 degrees, for 45 minutes.
- Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
- Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.
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5 stars