| CRAB STUFFED CHICKEN BREASTS 6
ea Chicken breasts
1/2 c Onion, chopped
1/2 c Celery, chopped
3 tb Butter
3 tb White wine, dry
7 1/2 oz Crabmeat, flaked
1/2 c Herb stuffing mix
2 tb All-purpose flour
1/2 ts Paprika
1 pk Hollandaise sauce mix
3/4 c Milk
2 tb White wine, dry
1/2 c Swiss cheese, shredded
1 x Salt
1 x Pepper
Skin & bone chicken breasts; pound to flatten.
Sprinkle with a little salt and pepper. Cook onion and
celery in 3T butter until tender. Remove from heat; add
3T wine, the crab and stuffing mix, and toss. Divide
mixture among breasts. Roll up and secure. Combine flour,
paprika. Coat chicken. Place in 11" X 7" X
2" baking dish , drizzle with 2T melted butter. Bake
uncovered in 375 degree oven for 1 hour. Transfer to
platter. Blend hollandaise sauce mix, milk. Cook,
stirring, until thick. Add remaining wine and cheese.
Stir until cheese melts. Serve over chicken. Yield: 6
Servings
|