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Crab Stuffed Chicken

Microwaverina's picture
  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)

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: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2780 Calories from Fat 1231

% Daily Value*

Total Fat 152 g234.6%

Saturated Fat 37.7 g188.3%

Trans Fat 0.1 g

Cholesterol 1288.6 mg429.5%

Sodium 6480.4 mg270%

Total Carbohydrates 118 g39.3%

Dietary Fiber 3.1 g12.3%

Sugars 57.9 g

Protein 216 g432.2%

Vitamin A 42.5% Vitamin C 23.4%

Calcium 161.3% Iron 28.7%

*Based on a 2000 Calorie diet

Crab Stuffed Chicken Recipe