Spinach Crab Stuffed Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh mushrooms
• 1/4 cup finely chopped celery
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt, divided
• 1 cup chicken broth
• 1/2 cup milk
• 4 boneless skinless chicken breasts, halved (6 ounces each)
• 1/8 teaspoon pepper
• 1/2 cup dry breadcrumbs
• 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
• 12 fresh spinach leaves, chopped
• 1 tablespoon minced fresh parsley
• 1 cup shredded swiss cheese
• hot cooked rice

Recipe

• 1 for the sauce; in a skillet, sauté the onion, mushrooms and celery in butter until tender.
• 2 stir in flour and 1/4 teaspoon salt until blended.
• 3 gradually add broth and milk.
• 4 bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
• 5 remove from the heat.
• 6 flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
• 7 in a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
• 8 spoon 1/4 cup of this mixture down the center of each chicken breast half.
• 9 roll up; secure with toothpicks.
• 10 place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
• 11 top with remaining sauce.
• 12 cover and bake at 375°f for 35 to 45 minutes or until juices run clear.
• 13 sprinkle with cheese.
• 14 broil 4-6 inches from the heat for 5 minutes or until lightly browned.
• 15 discard the toothpicks.
• 16 serve with the rice. 4 servings.
• 17 taste of home.