Crab Stuffed Chicken Breasts
Main Dishes
INGREDIENTS
4
Gerber’s Amish Farm Chicken Breasts, skinless, boneless
1/2 cup
green onion, finely chopped
1/2 cup
mushrooms, chopped
4 tablespoons
butter
3 tablespoons
flour
pinch
oregano
1/2 cup
chicken stock
1/2 cup
milk
1/2 cup
white wine
To taste
salt
To taste
freshly ground pepper
8 ounces
crab meat, picked over for shells
1/3 cup
fresh parsley, chopped
1/3 cup
fine dry bread crumbs
1 cup
shredded Swiss cheese
1/4 cup
diced pimientos
Directions
1
Preheat oven to 400 F.
2
Pound Gerber’s Chicken Breasts between 2 sheets of waxed paper until thin.
3
In a skillet, sauté onion and mushrooms in butter until onion is transparent, about 5 minutes. Stir in flour and oregano and blend well.
4
Combine the stock, milk and wine, and add to onions and mushrooms.
5
Cook, stirring constantly until sauce is thick. Season with salt and pepper, stir in pimientos and set aside.
6
Mix together 1/4 cup of the sauce, crab meat, parsley and bread crumbs. Spoon onto Gerber’s Chicken Breasts.
7
Roll up breasts and place them seam side down in a buttered casserole dish.
8
Pour remaining sauce over the chicken and sprinkle with the cheese.
9
Cover and bake for 25 minutes.
10
Uncover and bake for 15 minutes longer.
11
Serve hot.
