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Crab-stuffed Chicken Breasts




Source of Recipe


Internet


List of Ingredients




6 chicken breasts, skinned and boned
1/2 cup chopped onion
1/2 cup chopped celery
3 tblsp. butter
3 tblsp. dry white wine
1 7 1/2 oz. can crab meat, drained and flaked
1/2 cup herb-seasoned stuffing mix
2 tblsp. all purpose flour
1/2 tsp. paprika
2 tblsp. melted butter
1 envelope hollandaise sauce mix
3/4 cup milk
2 tblsp. dry white wine
1/2 cup (2 oz.) shredded processed Swiss cheese

Pound chicken to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 tblsp. butter till tender. Remove from heat; add wine, crab, and stuffing mix. Toss. Divide mixture among breasts. Roll up and secure with toothpicks. Combine flour and paprika; coat chicken. Place in 11 3/4 X 7 1/2 X 1 3/4-inch baking dish. Drizzle with 2 tblsp. melted butter. Bake uncovered in 375F. oven for 1 hour. Transfer to platter. Blend sauce mix and milk. Cook and stir till thick. Add remaining wine and cheese. Stir till cheese melts. Pour some on chicken and pass what remains.

Recipe