Decadent Crab-Stuffed Chicken Roulades
Experience the delightful combination of tender chicken breasts enveloping a savory crab filling, enhanced with rich creaminess, aromatics, and a touch of wine. This dish is perfect for special occasions or family gatherings, sure to impress even the most discerning seafood lovers. Serve it alongside fragrant rice and crisp green beans for a well-rounded meal that your loved ones will cherish and request again and again. This recipe brings together a wonderful mix of flavors and textures, guaranteeing a memorable dining experience!
8
Servings
345
Calories
15
Ingredients
Ingredients
boneless skinless chicken breasts
8 (pounded to 1/8 inch thick)
butter
4 tablespoons (divided)
flour
1/4 cup (all-purpose)
milk
3/4 cup (whole or 2%)
chicken broth
3/4 cup (low sodium recommended)
dry white wine
1/3 cup (like Sauvignon Blanc)
onion
1/4 cup (chopped)
canned crabmeat
1 (7 1/2 ounce) can (drained and flaked)
canned mushrooms
1 (4 ounce) can (drained and chopped (fresh mushrooms are recommended))
saltine crackers
10 (coarsely crumbled)
parsley
2 tablespoons (chopped)
salt
1/2 teaspoon (to taste)
pepper
1 dash (to taste)
Swiss cheese
1 cup (shredded)
paprika
1/2 teaspoon (for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place individual boneless, skinless chicken breasts between two sheets of waxed paper and gently pound them to an even thickness of about 1/8 inch using a meat mallet or rolling pin.
3
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, add the flour and whisk constantly for about 1 minute to create a roux. Gradually pour in the milk, chicken broth, and white wine, stirring continuously until the mixture thickens and becomes bubbly. Remove from heat and set aside.
4
In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until tender and translucent, without browning, about 4 minutes. Stir in the drained and flaked crabmeat, chopped mushrooms, crumbled saltine crackers, chopped parsley, salt, and a dash of pepper. Add 2 tablespoons of the sauce to the mixture and stir until well combined.
5
Lay out each chicken breast on a clean surface. Spoon approximately 1/4 cup of the crab filling onto the center of each breast. Carefully fold in the sides and roll the chicken tightly to secure the filling. Place each roulade seam-side down in a greased 12x8x2-inch baking dish.
6
Pour the remaining sauce evenly over the chicken roulades, covering them completely.
7
Cover the baking dish with aluminum foil and bake in the preheated oven for about 1 hour or until the chicken is cooked through and tender.
8
Remove the foil, sprinkle the tops of the chicken with shredded Swiss cheese and a light dusting of paprika. Return to the oven uncovered and bake for an additional 2 minutes, or until the cheese is melted and bubbly.
9
Let stand for a few minutes before serving. Enjoy with your choice of rice and green beans.
Nutrition Information
19g
Fat
15g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Crab-Stuffed Chicken Roulades?
This dish consists of tenderized chicken breasts rolled around a savory filling of crabmeat, mushrooms, and aromatics, topped with a creamy white wine sauce and melted Swiss cheese.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What are the nutritional values per serving?
Each serving contains approximately 345 calories, 19g of fat, 15g of carbohydrates, and 25g of protein.
How thin should I pound the chicken breasts?
The chicken breasts should be pounded to an even thickness of about 1/8 inch.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What type of crabmeat should I use?
The recipe calls for one 7.5-ounce can of crabmeat, drained and flaked, though fresh crabmeat can also be used.
Can I use fresh mushrooms instead of canned?
Yes, fresh mushrooms are actually recommended for better flavor and texture.
What kind of wine is best for the sauce?
A dry white wine, such as Sauvignon Blanc, is ideal for the creamy sauce.
How do I make the sauce for the roulades?
Create a roux with butter and flour, then gradually whisk in milk, chicken broth, and white wine until thickened.
What ingredients go into the crab filling?
The filling includes sautéed onions, crabmeat, mushrooms, crumbled saltine crackers, parsley, salt, pepper, and a small amount of the prepared sauce.
How do I secure the filling inside the chicken?
Place the filling in the center, fold in the sides, roll the chicken tightly, and place it seam-side down in the baking dish.
What size baking dish is needed?
A 12x8x2-inch greased baking dish is required for this recipe.
How long does the chicken need to bake?
Bake the chicken covered for about 1 hour, then uncovered for an additional 2 minutes after adding cheese.
What type of cheese is used for the topping?
The recipe uses 1 cup of shredded Swiss cheese.
What is the purpose of the paprika?
Paprika is used as a garnish to provide color and a light seasoning to the top of the melted cheese.
Can I substitute the chicken broth?
Yes, you can use vegetable broth, though low-sodium chicken broth is recommended for the best flavor profile.
What can I serve as a side dish?
Fragrant rice and crisp green beans are excellent accompaniments for this meal.
How do I prevent the chicken from drying out?
Covering the baking dish with aluminum foil for the majority of the cooking time helps retain moisture.
Can I substitute the saltine crackers?
Breadcrumbs or panko could be used as a substitute for crumbled saltine crackers in the filling.
Is this recipe suitable for special occasions?
Yes, its elegant presentation and rich flavors make it perfect for holidays or dinner parties.
Should I use salted or unsalted butter?
The recipe specifies butter; if using salted, you may want to adjust the additional salt added to the filling.
How much flour is needed for the roux?
The recipe requires 1/4 cup of all-purpose flour.
Can I make this recipe without wine?
Yes, you can substitute the white wine with additional chicken broth and a splash of lemon juice.
Is there a specific type of onion to use?
A standard yellow or white onion works well for the sautéed filling.
Can I prepare the roulades ahead of time?
You can prep and roll the chicken breasts in advance and keep them refrigerated until you are ready to bake.
What is the protein content of this dish?
Each serving provides 25 grams of protein.
How many saltine crackers are needed?
The recipe calls for 10 coarsely crumbled saltine crackers.
Is the sauce poured over the chicken before or after baking?
The remaining sauce is poured evenly over the roulades before they go into the oven.
Can I use a different type of cheese?
While Swiss is recommended, Gruyere or Provolone would also complement the crab and chicken well.
Should the crabmeat be fresh or canned?
The recipe specifically mentions a 7 1/2 ounce can, but fresh crabmeat is a high-quality alternative if available.