Sunday, May 23, 2010

Crab-Stuffed Chicken Breasts

From a Church Cookbook: 

6 chicken  breasts (without wings)
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. Italian bread crumbs
3/4 tsp. paprika
3 tsp. melted butter
1/2 lb.frozen crabmeat
3 Tbsp. flour

Make a slit between bone and meat of chicken to make a pocket; sprinkle pocket with salt, black pepper and a dash of red pepper.  Rub well into pocket with damp finger to spread evenly.  Saute onion in butter until limp.  Remove from heat and add crabmeat and breadcrumbs. 

Stuff crabmeat mixture into chicken breasts filling each pocket.  Place chicken in long baking dish.  Combine
flour and paprika and sprinkle over chicken.  Pour melted butter on top.  Bake uncovered at 375 for 1 hour.

Sauce:

1 can cream of chicken soup
1 can cream of mushroom soup
1 (8oz) ctn sour cream

Mix soup with sour cream.  Pour on top the last 24 minutes of cooking time.