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Crab Stuffed Chicken Recipe
|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)|
Serving size: Complete recipe
Calories 2177 Calories from Fat 693
% Daily Value*
Total Fat 80 g122.9%
Saturated Fat 29.7 g148.7%
Trans Fat 0.3 g
Cholesterol 1015.3 mg
Sodium 3520.1 mg146.7%
Total Carbohydrates 48 g16.1%
Dietary Fiber 3.1 g12.3%
Sugars 25.3 g
Protein 293 g585.6%
Vitamin A 35.7% Vitamin C 33.6%
Calcium 49.5% Iron 48.5%
*Based on a 2000 Calorie diet
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.