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Crab Stuffed Chicken

Microwaverina's picture
Ingredients
  Onion 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Butter/Margarine 3 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
  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)
Directions

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.
Keep hot.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Chicken

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