Rachel Rays Creole Chicken Breasts Stuffed With Crab And Artichoke Recipes

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CHICKEN BREAST WITH CRAB AND ARTICHOKE SOUFFLE



Chicken Breast with Crab and Artichoke Souffle image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield about 8 to 10 servings

Number Of Ingredients 9

1/2 cup vegetable oil
4 pounds chicken breast, boneless and skinless, cut into 4-ounce portions
Salt and pepper
Crab boil seasoning (recommended: Old Bay)
1/2 cup butter
1 pound crabmeat, picked through to remove remnants of shells
1(6-ounce) can artichoke hearts, cut into quarters
1/2 cup all-purpose flour
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in a large skillet. Season chicken with salt, pepper and crab boil seasoning on both sides. Place smooth side of breast into pan and let brown, then flip over to brown on other side. In a separate 2-quart saucepan, melt butter over medium heat, add crab and artichokes, and saute. Stir in flour, add cream and then season, to taste, with salt and pepper. Let simmer until it begins to become cohesive. Place chicken breasts on a baking sheet and top each piece with some of the crab mixture. Bake in oven until "souffle" is golden brown, about 7 to 8 minutes.

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.

Provided by Christy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 14

4 tablespoons butter, divided
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
¼ cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms, drained
⅓ cup crushed saltine crackers
2 tablespoons minced fresh parsley
½ teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
½ teaspoon paprika

Steps:

  • To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
  • In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  • Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g

LEMON CHICKEN



Lemon Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Steps:

  • Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
  • Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams

CHICKEN BREASTS STUFFED WITH CRABMEAT



Chicken Breasts Stuffed with Crabmeat image

A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!

Provided by MARBALET

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 4

Number Of Ingredients 13

3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
⅛ teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil

Steps:

  • In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
  • Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
  • In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 41.9 g, Cholesterol 216.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 10.7 g, Sodium 543.9 mg, Sugar 2.9 g

RACHAEL RAY SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Rachael Ray Spinach and Mushroom Stuffed Chicken Breasts image

Make and share this Rachael Ray Spinach and Mushroom Stuffed Chicken Breasts recipe from Food.com.

Provided by Nikki S

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

24 ounces boneless skinless chicken breasts
10 ounces frozen chopped spinach
2 tablespoons butter
12 small mushrooms, caps (crimini or button )
2 garlic cloves, cracked
1 small shallot, quartered (or 1/2 white or spanish onion)
salt
pepper
1 cup part-skim ricotta cheese
1/2 cup grated parmigiano or 1/2 cup romano cheese, a couple of handfuls
1/2 teaspoon ground nutmeg
toothpick
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Steps:

  • Pleace breasts in the center of a plastic food storage bag or 2 large sheets or waxed apper. Pound out the chicken from the center of the bag unsing a mallot. Be firm but controlled.
  • Defrost spinach in the microwave. Transfer spinach to a kitchen towel(or paper towels). Twist towel and wring out spinach. Transfer to medium mixing bowl.
  • Place a nonstick skillet over moderate heat. WHen it is hot, add butter, mushrooms, garlic, and shallot/onion. Season with S&P and saute for minutes. Transfer mushrooms, garlic, and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
  • Place a mound of stufing on each breast and wrap and rolls breast over the stuffing. Secure breasts with toothpicks. Add 3 Tbsp oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides(I put ino the oven on 375 for about 15-20 minutes). Remove breasts, add butter to the pan and flour. Cook for a minutes, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmar until ready to serve. Remove toothpicks.

Nutrition Facts : Calories 516.7, Fat 26.4, SaturatedFat 12.2, Cholesterol 148.3, Sodium 516.5, Carbohydrate 12.5, Fiber 2.7, Sugar 1.9, Protein 52

RACHEL RAY'S CREOLE CHICKEN BREASTS STUFFED WITH CRAB AND ARTICHOKE



RACHEL RAY'S CREOLE CHICKEN BREASTS STUFFED WITH CRAB AND ARTICHOKE image

Categories     Chicken

Number Of Ingredients 19

Ingredients:
1 to 1.5 lbs chicken breast cutlets (thin cut), pounded thin
Coarse salt and freshly ground pepper, to taste
A few pinches of poultry seasoning
Crab and Artichoke Stuffing
2 shallots, finely chopped
2 Tb EVOO
1 can artichoke hearts in water, drained and chopped (15 oz)
1/2 cup chicken broth
8 to 10 ounces canned crab meat
2 slices white bread, toasted and buttered
1 tsp Old Bay seasoning
salt and pepper to taste
Creole Sauce
1 Tb EVOO
1 pat butter (1/2 Tb)
1 cup dry sherry
1 cup chicken broth
1 Tb cornstarch dissolved in a splash of water or broth

Steps:

  • Season chicken with salt, pepper and seasoning. Put aside. Saute shallots in EVOO over medium heat in a skillet for 2-3 minutes. Add in artichoke hearts and broth, and cook for one more minute. Add the crabmeat and heat it up, breaking the meat. Chop the toast into small cubes and add it to the pan. Add the Old Bay, salt and pepper to taste. Mix well then remove from heat. Put small mounds of the stuffing in the chicken and roll it up, securing it with a toothpick. Make the sauce by adding the EVOO and butter to the same pan over medium high heat. Put the chickens in the pan to brown them for 2-3 minutes on each side. Remove the chicken and then add the sherry. Reduce the sherry to half volume (about 1-2 minutes). Add the broth, bring to a boil, then add the cornstarch mixture and stir. This will thicken the sauce. Finally, return the chicken to the pan and cover and simmer until the chicken is cooked through. This will take about 5 minutes. Serve with a green salad and crusty French bread.

HONEY ROSEMARY CHICKEN BREASTS - RACHAEL RAY



Honey Rosemary Chicken Breasts - Rachael Ray image

I saw her make this recipe on her talk show and it looked so simple and delicious. We love the taste of rosemary, so we really enjoyed it. I scaled the recipe back to make 2 servings.

Provided by Lori Mama

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons oil
salt and black pepper, to taste
2 boneless skinless chicken breasts (about 6 oz. each)
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
1/4 cup honey
1 teaspoon Dijon mustard
1/2 lemon, juiced
2 tablespoons pine nuts, toasted (optional)

Steps:

  • Heat oil, in a large skillet over medium-high heat.
  • Season chicken with salt and pepper.
  • When oil smokes, add chicken to the pan.
  • and cook 6 minutes on each side.
  • Remove from pan and cover with foil
  • Reduce heat under pan to medium
  • add shallots, garlic and rosemary to pan and cook 2-3 minutes.
  • Add honey, stir in Dijon and lemon juice.
  • Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
  • Garnish with toasted nuts, if using.

Nutrition Facts : Calories 482.9, Fat 21.7, SaturatedFat 2.8, Cholesterol 75.5, Sodium 1553.7, Carbohydrate 45.6, Fiber 4.7, Sugar 36.3, Protein 31.2

ELEGANT CRAB-STUFFED CHICKEN BREASTS



Elegant Crab-Stuffed Chicken Breasts image

Mary Plummer of De Soto, Kansas sent us her recipe for an elegant rolled chicken dish stuffed with crabmeat and crunchy water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup canned crabmeat, drained, flaked and cartilage removed
1/4 cup sliced water chestnuts, drained and chopped
2 tablespoons dry bread crumbs
2 tablespoons reduced-fat mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon Dijon mustard
6 teaspoons marinade for chicken,divided
2 green onions, thinly sliced, divided
3 slices reduced-fat Swiss cheese, divided

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions. , Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks. , In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken., Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken.

Nutrition Facts : Calories 225 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 469mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CRAB AND MUSHROOM-STUFFED CHICKEN BREASTS



Crab and Mushroom-Stuffed Chicken Breasts image

This elegant dish is often on the menu when I cook for guests. The versatile sauce is also delicious on pork chops and baked potatoes.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 16

4 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup whole milk
1/4 cup chopped onion
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Dash pepper
4 boneless skinless chicken breast halves (6 ounces each)
1 cup shredded Swiss cheese
1/2 teaspoon paprika
Additional minced fresh parsley, optional
Hot cooked rice, optional

Steps:

  • In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; set aside. , In a small skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. , For each chicken breast, make a horizontal cut along one long side almost to the other side; leave chicken breasts attached at opposite side. Open breast so it lies flat; cover with wrap and Flatten chicken to 1/4-in. thickness. Remove plastic wrap., Spoon about 1/2 cup of the crab mixture on each chicken breast. Fold in sides and roll up. Secure with a toothpick. , Place in a greased 1-1/2-qt. baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks before serving. Sprinkle with parsley and serve with rice if desired.

Nutrition Facts : Calories 520 calories, Fat 26g fat (14g saturated fat), Cholesterol 193mg cholesterol, Sodium 1129mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 55g protein.

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