You are here

Crab Stuffed Chicken Breasts

fast.cook's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

Rate It

Your rating: None
4.07941
Average: 4.1 (17 votes)