Crab stuffed chicken breasts
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Chicken breasts |
| ½ | cup | Onion, chopped |
| ½ | cup | Celery, chopped |
| 3 | tablespoons | Butter |
| 3 | tablespoons | White wine, dry |
| 7½ | ounce | Crabmeat, flaked |
| ½ | cup | Herb stuffing mix |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Paprika |
| 1 | pack | Hollandaise sauce mix |
| ¾ | cup | Milk |
| 2 | tablespoons | White wine, dry |
| ½ | cup | Swiss cheese, shredded |
| 1 | x | Salt |
| 1 | x | Pepper |
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