Crab Stuffed Chicken Breasts
Ingredients| 6 each 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 package hollandaise sauce mix 3/4 cup milk 2 tbsp white wine, dry 1/2 cup swiss cheese, shredded 1 salt 1 pepper |
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Skin & bone chicken breasts; pound to flatten. Sprinkle with a little
salt and pepper. Cook onion and celery in 3T butter until tender.
Remove from heat; add 3T 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 2T 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. Mrs. Robert F. Lewis
Servings:
6
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