Crab Stuffed Chicken
|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.