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Crab Stuffed Chicken Breasts Recipe
|Whole chicken breasts||6 , skinned and boned|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned crab meat||7 1⁄2 Ounce, drained, flaked|
|Herb seasoned stuffing mix||1⁄2 Cup (8 tbs)|
|Dry white wine||5 Tablespoon|
|All purpose flour||2 Tablespoon|
|Hollandaise sauce mix||1 1⁄4 Ounce (Enough For 1 Cup Sauce)|
|Milk||3⁄4 Cup (12 tbs)|
|Shredded process swiss cheese||1⁄2 Cup (8 tbs)|
Calories 423 Calories from Fat 154
% Daily Value*
Total Fat 18 g27.4%
Saturated Fat 7.5 g37.7%
Trans Fat 0 g
Cholesterol 182.8 mg
Sodium 603.1 mg25.1%
Total Carbohydrates 12 g4.2%
Dietary Fiber 0.8 g3.2%
Sugars 4.4 g
Protein 50 g99.1%
Vitamin A 12.8% Vitamin C 6.1%
Calcium 8.9% Iron 9.9%
*Based on a 2000 Calorie diet
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 incn baking dish.
Melt remaining butter; drizzle over chicken.
Bake, uncovered, at 375Â° 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.