Crab Stuffed Chicken Breasts

These chicken breasts are heavenly.  White wine, crab meat, and stuffing mix make the filling for these chicken breasts.  The addition of Hollandaise sauce make these so delicious.

fresh crabs in stacks

Crab Stuffed Chicken Breasts

Thanks to KellyK for sharing this recipe.

Image coming soon

Crab Stuffed Chicken Breasts

Chicken Breasts have never tasted so decadent until they were stuffed with real crab meat. 
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Chicken Breast, Crab
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 416kcal


  • 6 boneless skin less chicken breasts
  • salt and pepper to taste
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 3 tablespoons butter
  • 1/2 cup dry white wine divided use
  • 7 ounces crab meat 1 can drained
  • 1/2 cup seasoned stuffing mix
  • 2 tablespoons flour
  • 1/2 teaspoons paprika
  • 2 tablespoons melted butter
  • 1 packet hollandaise sauce mix
  • 1 1/2 cups milk
  • 1 cup shredded Swiss cheese


  • Pound chicken breasts flat, then salt and pepper. Cook onion and celery in 3 tablespoons butter. Remove from heat and add 3 tablespoons wine, crab meat, and stuffing mix. 
  • Spread 1/6 of crab mixture on each chicken breast half. Roll up and secure with a toothpick. Combine flour and paprika--dust chicken and place in a large baking dish. Drizzle with 2 tablespoons melted butter. Bake at 375 degrees for about 1 hour. While chicken bakes, prepare sauce as directed. Then add 1/4 cup wine and cheese.


Calories: 416kcal | Carbohydrates: 17g | Protein: 37g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 146mg | Sodium: 866mg | Potassium: 599mg | Fiber: 1g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 5.4mg | Calcium: 188mg | Iron: 1.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Shirley Cunningham

    5 stars
    I have made this recipe for about 20 years. I make it for special occasions, it is awesome! Easy but it does take some time. I have never had anyone say they don’t like it. Just make sure no one is Allergic to Shell Fish. The only changes I make is, I add a little garlic powder to the stuffing and make a triple batch of the Hollandaise sauce. There never seems to be enough. I am going to make it this year, for Christmas dinner we are all sick of HAM for dinner. Time for a change. I will skip, the Chicken and Noodles this year. You can’t go wrong with, this they will love it, if they like Chicken and Sea Food.

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