Crab Stuffed Chicken Breasts Recipe
Ingredients
| Chicken breasts | 6 Pound, pounded | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Dry white wine | 3 Tablespoon | |
| Butter/Margarine | 3 Tablespoon | |
| Crabmeat | 7 Ounce, drained, flaked | |
| Herb | 1/2 Cup (16 tbs), seasoned |
Directions
Cook onion and celery in butter or margarine until tender.
Add wine and crab-meat 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 11 3/4 x 71/2 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 2/3 cup milk.
Cook, stirring until thick.
Add 2 tbs dry white wine and 1/2 cup (2 oz.) shredded process Swiss cheese.
Stir until cheese melts.
Pour some over chicken on serving platter, pass remainder.
Add wine and crab-meat 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 11 3/4 x 71/2 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 2/3 cup milk.
Cook, stirring until thick.
Add 2 tbs dry white wine and 1/2 cup (2 oz.) shredded process Swiss cheese.
Stir until cheese melts.
Pour some over chicken on serving platter, pass remainder.
Chef
