Crab Stuffed Chicken Breasts Recipe
Ingredients
| 6 whole chicken breasts, skinned and boned | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 5 Tablespoon | |
| 1 7 1/2-ounce can crab meat, drained, flaked, and cartilage removed | ||
| Herb | 1/2 Cup (16 tbs), seasoned | |
| Dry white wine | 5 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Paprika | 1/2 Teaspoon | |
| 1 envelope hollandaise sauce mix | ||
| Milk | 3/4 Cup (16 tbs) | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs), Processed | |
Directions
Preheat oven to 375°.
Pound chicken to flatten.
Sprinkle with salt and pepper.
Cook onion and celery in 3 tablespoons butter till tender.
Remove from heat; add crab, stuffing mix, and 3 tablespoons wine; toss.
Divide mixture among chicken pieces.
Roll up and secure.
Combine flour and paprika; coat chicken.
Place in 12x7 1/2x2-inch baking dish.
Melt remaining butter; drizzle over chicken.
Bake, uncovered, at 375° for 1 hour.
Transfer to warm platter.
Blend sauce mix and milk; cook and stir till thick.
Add cheese and remaining wine; stir till cheese melts.
Pour some sauce over chicken; pass remaining sauce.
Pound chicken to flatten.
Sprinkle with salt and pepper.
Cook onion and celery in 3 tablespoons butter till tender.
Remove from heat; add crab, stuffing mix, and 3 tablespoons wine; toss.
Divide mixture among chicken pieces.
Roll up and secure.
Combine flour and paprika; coat chicken.
Place in 12x7 1/2x2-inch baking dish.
Melt remaining butter; drizzle over chicken.
Bake, uncovered, at 375° for 1 hour.
Transfer to warm platter.
Blend sauce mix and milk; cook and stir till thick.
Add cheese and remaining wine; stir till cheese melts.
Pour some sauce over chicken; pass remaining sauce.
Chef
