Crab Stuffed Chicken Breasts
6 ea chicken breasts
1/2 cup onion, chopped
1/2 cup celery, chopped
3 Tbsp Butter
3 Tbsp White wine, dry
7 1/2 oz crabmeat, flaked
1/2 cup herb stuffing mix
2 tbsp all-purpose flour
1/2 tsp paprika
1 pk Hollandaise sauce mix
3/4 cup milk
2 Tbsp White wine, dry
1/2 cup Swiss cheese, shredded
Salt
Pepper
Skin & bone chicken breasts; pound to flatten. Sprinkle with a little
salt and pepper. Cook onion and celery in 3 T butter until tender. Remove
from heat; add 3 T wine, the crab and stuffing mix, and toss. Divide
mixture among breasts. Roll up and secure. Combine flour, paprika. Coat
chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2 T melted
butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to
platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick.
Add remaining wine and cheese. Stir until cheese melts. Serve over
chicken.
Yield: 6 Servings
Category: Chicken, Main Dishes
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