Yield: 6 Servings
|½ cup||Onion, chopped|
|½ cup||Celery, chopped|
|3 tablespoons||White wine, dry|
|7½ ounce||Crabmeat, flaked|
|½ cup||Herb stuffing mix|
|2 tablespoons||All-purpose flour|
|1 pack||Hollandaise sauce mix|
|2 tablespoons||White wine, dry|
|½ cup||Swiss cheese, shredded|
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.
Posted to recipelu-digest by jeryder@... (Judy E Ryder) on Feb 02, 1998