Crab Stuffed Chicken
|Onion||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|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|
|Chicken breasts||6 Small, skinned and boned|
|Hollandaise sauce mix||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
In bowl micro-cook onion and celery in butter, covered, about 2 minutes, stirring once.
Stir in the crab, stuffing mix, and 3 tablespoons of the wine.
Pound chicken to flatten each breast to 8x6-inch rectangle.
Sprinkle with salt and pepper.
Divide stuffing mixture among chicken breasts.
Roll up starting with short side; secure with wooden picks.
Place in 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with paprika, if desired.
Micro-cook, covered, till done, about 10 minutes, turning dish once.
In 2-cup glass measure blend sauce mix and milk.
Micro-cook, uncovered, till boiling, about 2 1/2 minutes, stirring every 30 seconds.
Stir in remaining wine and cheese.
Remove picks from chicken; serve with sauce.