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Crab Stuffed Chicken

Holiday.Cook's picture
  Butter/Margarine 3 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Dry white wine 5 Tablespoon
  Canned crab meat 7 1⁄2 Ounce, drained, flaked, cartilage removed
  Herb-seasoned stuffing mix 1⁄2 Cup (8 tbs)
  Chicken breasts 6 , skinned and boned
  Hollandaise sauce mix 1 Ounce (1 Envelope)
  Milk 3⁄4 Cup (12 tbs)
  Shredded process swiss cheese 2 Ounce (1/2 Cup)

In mixing bowl, melt butter in counter-top microwave oven 30 seconds.
Add onion and celery.
Cook, uncovered, in counter-top microwave oven 2 minutes, stirring once.
Stir in 3 tablespoons of the wine, the crab meat, and stuffing mix.
Pound chicken to flatten to 8x6-inch rectangle.
Sprinkle with salt and pepper.
Divide stuffing mixture among chicken breasts.
Roll up; pin with wooden picks.
Place in 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with paprika.
Cover with waxed paper.
Cook in counter-top microwave oven 10 minutes or till done, turning dish once.
Blend sauce mix and milk in 2-cup glass measuring cup.
Cook in counter-top microwave oven 2 1/2 minutes until mixture boils, stirring 3 times.
Stir in remaining wine and cheese.
Remove picks from chicken.
Serve sauce with chicken.
Serves 6.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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