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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