Marsala Crab-Stuffed Chicken Breast

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Preparation time: 35 mins
Cooking time: 25 mins

Difficulty: Easy - for beginners
Serves: 6 servings


•4 tablespoons butter, divided
•2 teaspoons plus 3 tablespoons all-purpose flour, divided
•1/2 teaspoon salt
•1/8 teaspoon pepper
•1/4 cup milk
•2 cans (6 ounces each) lump crabmeat, drained
•2/3 cup chopped fresh mushrooms
•1/3 cup grated Parmesan cheese
•6 boneless skinless chicken breast halves (6 ounces each)
•1/2 teaspoon paprika


•3/4 cup marsala wine
•2 teaspoons all-purpose flour
•1 teaspoon chicken bouillon granules
•1 tablespoon water


•In a small saucepan, melt 2 tablespoons butter. Stir in 2 teaspoons flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and Parmesan cheese.
• Flatten chicken to 1/4-in. thickness. Top each piece with 3 tablespoons crab mixture. Roll up jelly-roll style, starting with a short side; tie with kitchen string.
• In a shallow bowl, combine paprika and remaining flour. Add chicken rolls, one at a time, and turn to coat. In a large skillet, brown chicken in remaining butter on all sides.
• Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°.
• Remove chicken and keep warm. In a small bowl, combine flour and bouillon; stir in water until blended. Stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cut string off chicken rolls; serve with sauce. Yield: 6 servings.


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