Crab Stuffed Chicken: A Delicious Delight for Dinner
Welcome to my kitchen, where I bring you a delicious and mouth-watering recipe of Crab Stuffed Chicken with Wine Mushroom Sauce. This dish is perfect for a special dinner party or a cozy family weekend meal. Don’t be intimidated by the name; it’s surprisingly easy to make! In this recipe, we’ll stuff boneless, skinless chicken breasts with herbed stuffing, tender crab meat and mushrooms that are baked to perfection. Adding a creamy and flavorful wine mushroom sauce makes it even more indulgent. Trust me; your taste buds will be dancing with joy.
As a sommelier, I always look for the perfect wine to complement every dish, and this recipe pairs perfectly with a dry white wine. The wine adds an exceptional flavor and texture to the mushroom sauce in the recipe and complements the stuffed chicken as well. I cannot wait for you to try this recipe out, so let’s get started!
Why You’ll Love This Recipe
Are you looking for a new recipe to impress your guests for dinner? Then you will definitely love this crab stuffed chicken with wine mushroom sauce recipe! Why?
First, it combines the richness of crab meat and the tenderness of boneless skinless chicken breasts, creating a unique and tasty dish that will have everyone asking for more.
Second, the wine mushroom sauce adds a touch of elegance and sophistication that makes this dish perfect for special occasions or dinner parties.
Third, this recipe offers many variations and substitutions that allow you to personalize it according to your taste preferences or dietary restrictions. For instance, you can replace the crab meat with prosciutto or spinach, or you can use chicken thighs instead of chicken breasts.
Fourth, this recipe is easy to make and requires only simple and easy-to-find ingredients. You don’t have to be a professional chef to achieve perfect results; all you need is a passion for cooking and an appetite for good food.
Fifth, this dish is versatile and can be paired with various side dishes such as rice, mashed potatoes, or roasted vegetables. The wine mushroom sauce also goes well with different types of dry white wine.
In conclusion, this crab stuffed chicken with wine mushroom sauce recipe is a must-try if you’re looking for a delicious, elegant, and easy-to-make dish that will impress your guests and satisfy your taste buds. Don’t hesitate to give it a try; you won’t regret it!
Ingredient List
Here are the main ingredients you will need to make this flavorful crab stuffed chicken with wine mushroom sauce recipe:
- 6 large boneless, skinless chicken breasts
- 1/2 cup chopped celery
- 3 tablespoons butter
- 3 tablespoons dry white wine
- Salt and paprika
- 2 cups of herb seasoned stuffing mix
- 2 cups cooked lump crab meat
- 1/4 cup chopped green onions
- 8 oz sliced mushrooms
- 1/4 cup flour
- 2 cups chicken broth
These ingredients are easy to find at most grocery stores, and don’t require any special preparation or equipment. Be sure to select high quality chicken breasts for the best texture and flavor.
The Recipe How-To
Now that you have all the ingredients needed for this delicious crab stuffed chicken with wine mushroom sauce recipe, it’s time to get cooking! Follow these simple steps to make the perfect dish of stuffed chicken breasts.
Preparing the Chicken Breasts
- Preheat the oven to 350°F (175°C).
- Cut a horizontal slit through the thickest part of each chicken breast to make a pocket.
- Season each chicken breast with salt and paprika.
- Stuff each pocket with the crab meat mixture, making sure not to overstuff.
Making the Crab Stuffed Mixture
- In a medium bowl, combine the crab meat, bread crumbs, and herb seasoned stuffing mix.
- In a skillet over medium heat, melt 3 tablespoons of butter.
- Add 2 cups chopped celery and 1 onion, finely chopped, and cook until tender.
- Add the vegetables to the crab mixture and stir gently until combined.
Preparing Wine Mushroom Sauce
- In the same skillet over medium heat, melt another 3 tablespoons of butter.
- Add 2 cups chopped mushrooms and cook for about 2 minutes, or until they start to soften.
- Add in 2 tablespoons of flour and stir until combined.
- Slowly pour in 1/4 cup of dry white wine, followed by 1/2 cup of chicken broth.
- Cook for an additional 2-3 minutes, stirring constantly, then remove from heat.
Assembling & Baking
- Place each stuffed chicken breast on a greased baking sheet.
- Spoon some of the wine mushroom sauce over each chicken breast.
- Bake in the preheated oven for about 30-35 minutes, or until the chicken is cooked through.
- Serve with extra sauce and enjoy!
Substitutions and Variations
If you’re looking to modify this recipe to fit your personal taste preferences or dietary restrictions, there are several substitutions and variations you can try. Here are some ideas:
– For a healthier option, you can replace the butter with olive oil or coconut oil. You can also use whole wheat flour instead of all-purpose flour.
– If you don’t have dry white wine on hand, you can substitute it with chicken broth or vegetable broth.
– Instead of using herb seasoned stuffing mix, you can make your own bread crumbs using whole wheat bread and adding Italian seasoning, garlic powder, and onion powder.
– If you’re not a fan of crab meat, you can replace it with cooked shrimp or lobster. Or, you can omit the seafood altogether and make a mushroom and bread stuffing instead.
– To make this recipe vegetarian-friendly, skip the chicken breasts altogether and stuff mushroom caps with the crab mixture. You’ll need to adjust the cooking time for the mushrooms accordingly.
– If you’re feeling adventurous, try experimenting with different types of cheese in the stuffing mixture. Gruyere or feta cheese would add an interesting twist.
– For an extra flavor boost, substitute prosciutto for the crab meat in the stuffing mixture. Alternatively, try creating a spinach and feta stuffed chicken breast for an added richness.
Remember that the beauty of cooking is that there’s no one right way to do things – feel free to get creative and make adjustments as needed to tailor this recipe to your liking.
Serving and Pairing
This crab stuffed chicken recipe is perfect for a special occasion or a romantic dinner at home. Serve it with a dry white wine like a Sauvignon Blanc or a Chardonnay to complement the flavors of the dish. The wine’s acidity will help cut through the creaminess of the wine sauce and the richness of the crab stuffing.
For sides, roasted vegetables such as asparagus, carrots, or brussels sprouts would be an excellent choice. The slight bitterness of the vegetables will act as a palate cleanser and enhance the sweetness of the chicken and wine sauce. You could also serve it with a simple salad with a vinaigrette dressing to balance out the richness of the dish.
As for dessert, something light and refreshing like a lemon sorbet or fruit skewers would be an excellent finish to this meal. Avoid pairing this dish with heavy desserts like chocolate cake or cheesecake as it may be overwhelming to your taste buds.
Remember, food pairings are all about complementing and enhancing flavors, so take some creative license and have fun experimenting with different flavors and textures.
Make-Ahead, Storing and Reheating
This recipe for crab stuffed chicken with wine mushroom sauce is a great dish to prepare ahead of time or store leftovers for later. The chicken stays juicy and flavorful, and the sauce will just get richer with time. Here are a few tips on how to make this recipe work for your schedule:
Make-Ahead: If you’re short on time during the week, try making the crab stuffing ahead of time and refrigerating it until needed. You can also stuff the chicken breasts and store them in an airtight container in the refrigerator for up to 24 hours before baking. Another option is to prepare the entire dish in advance, cover it tightly with foil, and refrigerate before baking. Just keep in mind that you may need to adjust the cooking time if your dish has been in the fridge for an extended period.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in an oven-safe dish, cover loosely with foil, and bake at 350°F for about 20 minutes, or until heated through. You can also reheat individual portions in the microwave – just be sure to cover with a damp paper towel to prevent drying out.
Reheating: When reheating, consider making extra wine mushroom sauce as it tends to thicken when stored. Adding some chicken broth or dry white wine while reheating will help thin it out if needed. Also, keep in mind that reheated chicken may not be as crispy as when it’s first baked.
With these tips and tricks, you can enjoy this delicious crab stuffed chicken with wine mushroom sauce recipe any day of the week!
Tips for Perfect Results
To ensure the best results for your crab stuffed chicken with wine mushroom sauce recipe, here are a few tips:
1. Make sure to use boneless, skinless chicken breasts: This will make it easier to stuff the chicken and create a more uniform shape for baking.
2. Use fresh crab meat: Opt for fresh crab meat for the stuffing mixture rather than canned crabmeat. Fresh crab meat provides a better flavor and texture.
3. Don’t overcook the chicken: Overcooking the chicken can result in dry and tough chicken. Be sure to use a meat thermometer to check that the chicken is cooked at 165°F before serving.
4. Keep the stuffing mixture moist: Mix together bread crumbs, butter, and herbs seasoned stuffing mix with enough liquid to ensure that the stuffing mixture is moist but not too wet.
5. Serve with white wine: The best choice of wine to serve with this dish is a dry white wine such as a Sauvignon Blanc or Chardonnay to complement the flavors of the dish.
6. Presentation is key: Top the stuffed chicken breasts with stuffed mushrooms and spoon some of the wine mushroom sauce over them for an Instagram-worthy presentation.
By following these tips, you’ll be able to achieve a delicious and mouth-watering meal for your guests or family.
Bottom Line
In conclusion, this Crab Stuffed Chicken with Wine Mushroom Sauce Recipe is one that you simply cannot miss out on. The combination of tender chicken and succulent crab stuffing makes it a sure-fire hit for any dinner table. Plus, the white wine and mushroom sauce give the dish an extra layer of richness that perfectly complements the main ingredients.
But don’t take my word for it, try this recipe out for yourself and see just how delicious and flavorful it can be. And with the substitutions and variations that are available, there’s no limit to what you can do with this recipe. You can even make it ahead of time and store it for later.
So whether you’re cooking for a special occasion or just making a weeknight dinner, this recipe is guaranteed to impress. And when paired with a dry white wine, like the one suggested in the recipe, the flavors become even more exquisite. Trust me, you won’t regret trying out this amazing dish.
Crab Stuffed Chicken with Wine Mushroom Sauce Recipe
Ingredients
- 6 large boneless skinless chicken breasts
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 3 tablespoons butter
- 3 tablespoons dry white wine
- 1 (7 1/2 ounce) can crabmeat
- 1/2 cup herb seasoned stuffing mix
- salt and pepper
- 2 tablespoons flour
- 1/2 teaspoon paprika
- 2 tablespoons butter, melted
Wine Mushroom Sauce
- 1/2 lb mushroom, chopped
- 4 tablespoons butter
- salt
- 5 tablespoons butter
- 5 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1/2 cup whipping cream
Instructions
- Cook onion and celery in 3 Tbsp butter until tender.
- Remove from heat and add 1/2 cup wine, crab and stuffing mix.
- Sprinkle each chicken breast with salt and pepper.
- Top each breast with equal amounts of stuffing mixture.
- Roll and secure each breast with toothpick.
- Mix flour and paprika together in shallow dish.
- Coat each rolled chicken breast with flour mixture.
- Place in baking dish and drizzle with 2 Tbsp butter, melted.
- Bake loosely covered at 375 degrees for 1 hour.
- Sauce: Saute mushrooms in 4 Tbsp butter until"squeaky".
- Melt 5 Tbsp butter, add flour and mix into paste.
- Slowly whisk in chicken broth, 1/2 cup white wine and whipping cream.
- To serve: Transfer chicken breasts to platter and top with Wine Mushroom Sauce.
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