CRAB STUFFED CHICKEN BREASTS

21.08.2008 | Author: Cook | Posted in Chicken
Find out how to cook CRAB STUFFED CHICKEN BREASTS in
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CRAB STUFFED CHICKEN BREASTS


Servings: 6
Ingredients: 

  • 6 ea Chicken breasts
    • 

  • 1/2 c  Onion, chopped
    • 

  • 1/2 c  Celery, chopped
    • 

  • 3 T  Butter
    • 

  • 3 T  White wine, dry
    • 

  • 7 1/2 oz Crabmeat, flaked
    • 

  • 1/2 c  Herb stuffing mix
    • 

  • 2 T  All-purpose flour
    • 

  • 1/2 t  Paprika
    • 

  • 1 pk Hollandaise sauce mix
    • 

  • 3/4 c  Milk
    • 

  • 2 T  White wine, dry
    • 

  • 1/2 c  Swiss cheese, shredded
    • 

  • 1 x  Salt
    • 

  • 1 x  Pepper
    •

Skin and 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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