Crab Stuffed Chicken Breasts
Serves:
Ingredients:
6
Chicken breasts
Salt
1/2
c
Swiss cheese, shredded
2
tb
White wine, dry
3/4
c
Milk
1
pk
Hollandaise sauce mix
1/2
ts
Paprika
2
tb
All-purpose flour
1/2
c
Herb stuffing mix
7 1/2
oz
Crabmeat, flaked
3
tb
White wine, dry
3
tb
Butter
1/2
c
Celery, chopped
1/2
c
Onion, chopped
Pepper
Method:
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