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Crab Stuffed Chicken Breasts

Ingredients

6 ea chicken breasts
1/2 c onion, chopped
1/2 c celery, chopped
3 tb butter
3 tb white wine, dry
7 1/2 oz crabmeat, flaked
1/2 c herb stuffing mix
2 tb all-purpose flour
1/2 ts paprika
1 pk hollandaise sauce mix
3/4 c milk
2 tb white wine, dry
1/2 c swiss cheese, shredded
1 salt
1 pepper

Yield: 6 servings

Recipe Info

Category : Seafood

Rating : 5

Print Recipe

Directions

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

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