Recipe: Delicious Crab, Spinach, Mushroom, & Parmesan Chicken

Delicious, fresh and tasty.

Crab, Spinach, Mushroom, & Parmesan Chicken. In large skillet, heat oil over high flame and add garlic. Add crab meat, spinach and lemon zest and cook until spinach is wilted. Remove from the heat and stir in the ricotta cheese, ¼ cup of Parmesan cheese and ½ cup of the panko breadcrumbs.

Crab, Spinach, Mushroom, & Parmesan Chicken These Crab Stuffed Mushrooms are filled with an easy cream cheese, crab and spinach filling! PS. there are NO breadcrumbs in this recipe! This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores. You can cook Crab, Spinach, Mushroom, & Parmesan Chicken using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Crab, Spinach, Mushroom, & Parmesan Chicken

  1. You need 4 of chicken breasts.
  2. It's 8 oz of Crab Meat.
  3. It's 1 cup of Sliced Mushrooms.
  4. It's 1 cup of Parmesan Cheese.
  5. Prepare 1 1/2 cup of Chopped Spinach (fresh).
  6. It's 1/2 stick of Butter.
  7. You need 1 tsp of Minced Garlic.
  8. Prepare 1 of Garlic & Herb Seasoning.
  9. Prepare 1 tsp of Old Bay Seasoning.

The Best Crab And Mushroom Pasta Recipes on Yummly Crab Pasta With Pesto, Mushrooms & Tomatoes, Angel Hair Pasta With Crab And Mushrooms, Cheesy Crab Pasta. Add the spinach, sprinkle with an additional pinch of salt and turn with. On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up.

Crab, Spinach, Mushroom, & Parmesan Chicken instructions

  1. Mix Parmesan cheese, crab meat, spinach, mushrooms, and old bay seasoning in a bowl..
  2. Filet each breast then stuff generously with the mixture..
  3. Use toothpicks to close the filets, and sprinkle with garlic and herb seasoning..
  4. In a pan, melt butter and add minced garlic. Then place the chicken into the pan..
  5. Saute the filets until browned on both sides..
  6. Place in the oven at 375°F for another 25 mins or until the chicken cooks through..
  7. Enjoy!.

Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Stir in the mushrooms and the crabmeat. Reduce heat and cook until the mushrooms are tender. Add the flour slowly, stirring constantly until golden.