Crab Stuffed Chicken Breasts
|Whole chicken breasts||6 , skinned and boned|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|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|
|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.