Crab stuffed chicken breasts
Yield: 6 servings
Ingredients:
- 6 ea Chicken breasts 1/2 ts Paprika
- 1/2 c Onion chopped 1 pk Hollandaise sauce mix
- 1/2 c Celery chopped 3/4 c Milk
- 3 tb Butter 2 tb White wine dry
- 3 tb White wine dry 1/2 c Swiss cheese shredded
- 7 1/2 oz Crabmeat flaked 1 x Salt
- 1/2 c Herb stuffing mix 1 x Pepper
- 2 tb All-purpose flour
Instructions:
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
