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Crab-Stuffed Chicken




Source of Recipe


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Recipe Introduction


Here is a delicious recipe that uses boxed stuffing mix and packaged sauce for quick but elegant meal. To make it even easier on yourself, you can skip the pounding and rolling of the chicken breasts and simply place a mound of the crab stuffing atop each breast and bake.


Recipe Link: Crab-Stuffed Chicken Breasts with Sherry Cream Sauce

List of Ingredients





6 boneless, skinless chicken breasts
1/2 cup onion, chopped
1/2 cup celery, chopped
3 tablespoons butter
3 tablespoons dry white wine
7 1/2 oz. can crab meat, flaked
1/2 cup herb stuffing mix
2 tablespoons all-purpose flour
1/2 teaspoon paprika
2 tablespoons melted butter
1 package Hollandaise or Béarnaise sauce mix
3/4 cup milk
2 tablespoons dry sherry wine
1/2 cup Swiss or mozzarella cheese, shredded
salt and pepper to taste



Recipe



Pound chicken breasts to flatten. Sprinkle with a little salt and pepper. Set aside.

Cook onion and celery in 3 tablespoons butter until tender. Remove from heat; add 3 tablespoons white wine, crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure.

Combine flour and paprika. Coat chicken on both sides well. Place in baking dish and drizzle with 2 tablespoons melted butter. Bake uncovered in 375 F. oven for 1 hour. Transfer to platter.

Blend Hollandaise sauce mix and milk. Cook, stirring, until thick. Add sherry wine and cheese. Stir until cheese melts. Serve sauce over chicken.

Yield: Serves 6