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Crab Stuffed Chicken Breasts

fast.cook's picture
  Whole chicken breasts 6 , skinned and boned
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 5 Tablespoon
  Canned crab meat 7 1⁄2 Ounce, drained, flaked (1 can)
  Herb seasoned stuffing mix 1⁄2 Cup (8 tbs)
  Dry white wine 5 Tablespoon
  All purpose flour 2 Tablespoon
  Paprika 1⁄2 Teaspoon
  Hollandaise sauce mix 1 Ounce (1 envelope)
  Milk 3⁄4 Cup (12 tbs)
  Shredded process swiss cheese 1⁄2 Cup (8 tbs)

Preheat oven to 375°.
Pound chicken to flatten.
Sprinkle with salt and pepper.
Cook onion and celery in 3 tablespoons butter till tender.
Remove from heat; add crab, stuffing mix, and 3 tablespoons wine; toss.
Divide mixture among chicken pieces.
Roll up and secure.
Combine flour and paprika; coat chicken.
Place in 12x7 1/2x2-inch baking dish.
Melt remaining butter; drizzle over chicken.
Bake, uncovered, at 375° for 1 hour.
Transfer to warm platter.
Blend sauce mix and milk; cook and stir till thick.
Add cheese and remaining wine; stir till cheese melts.
Pour some sauce over chicken; pass remaining sauce.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2351 Calories from Fat 833

% Daily Value*

Total Fat 94 g145.2%

Saturated Fat 45.3 g226.3%

Trans Fat 0.3 g

Cholesterol 1002.8 mg334.3%

Sodium 2931.1 mg122.1%

Total Carbohydrates 62 g20.8%

Dietary Fiber 4.8 g19.3%

Sugars 20.4 g

Protein 291 g582%

Vitamin A 77.1% Vitamin C 36.6%

Calcium 41.1% Iron 59.6%

*Based on a 2000 Calorie diet

Crab Stuffed Chicken Breasts Recipe