Gourmet Crab Stuffed Chicken Breasts
|Chicken breasts||6 , skinned, boned & pounded flat|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Dry white wine||3 Tablespoon|
|Canned crabmeat||7 Ounce, drained and flaked|
|Herb seasoned stuffing mix||1⁄2 Cup (8 tbs)|
Cook onion and celery in butter or margarine until tender.
Add wine and crabmeat and toss.
Add stuffing mix and mix together well.
Sprinkle chicken breasts with salt and pepper.
Divide stuffing between breasts, roll and secure with toothpicks or skewers.
Coat with 2 tbs.flour mixed with 1/2 tsp.paprika.
Place in an 1 1 3/4 x 7 1/2 x 1 3/4 inch baking dish.
Drizzle with 2 tbs.melted butter.
Bake, uncovered, for 1 hour in a 375 degree oven.
Serve with Hollandaise sauce mix, or make your own, blended with 3/4 cup milk.
Cook, stirring until thick.
Add 2 tbs.dry white wine and 14 cup (2 oz.) shredded process Swiss cheese.
Stir until cheese melts.
Pour some over chicken on serving platter, pass remainder.