Stuffed Chicken Breasts with White Grape Sauce

  • Yield 12 servings

These chicken breasts are stuffed with seasoned crabmeat and topped with a sweet grape sauce.


12 -- chicken breast halves, skinned and boned
12 slices white bread, cut into 1/4-inch cubes
1/2 cup minced onion
1/2 cup finely chopped celery
3/4 cup butter, melted, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
1 -- (6-ounce) package frozen crabmeat, thawed
1 cup all-purpose flour
White Grape Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 tablespoons sugar
1/2 teaspoon salt
2 teaspoons lemon juice
1 pound white seedless grapes


  1. Flatten each chicken breast to 1/4-inch thickness.
  2. Combine bread cubes, onion, celery, 1/4 cup butter, salt, pepper, sage and crabmeat.
  3. Spoon stuffing into center of each chicken breast.
  4. Roll and secure with a toothpick.
  5. Coat chicken breast with flour.  Brown in remaining 1/2 cup butter.
  6. Place chicken in 3-quart baking dish.
  7. Bake at 375F for 25 minutes or until tender.  Serve with White Grape Sauce.
  8. To prepare White Grape Sauce.  Melt butter in heavy saucepan over low heat.
  9. Add flour and stir until smooth.
  10. Cook over medium heat, stirring constantly until thickened and bubbly.
  11. Stir in sugar, salt and lemon juice.
  12. Add grapes just before serving.

Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).





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