CRAB STUFFED CHICKEN BREASTS RECIPE

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INGREDIENTS: 6 chicken breasts 1/2 C. onion, chopped 1/2 C. celery, chopped 3 Tbls. butter 3 Tbls. white wine, dry 7-1/2 oz. crabmeat, flaked 1/2 C. herb stuffing mix 2 Tbls. all-purpose flour 1/2 tsp. paprika 1 pack hollandaise sauce mix 3/4 C. milk 2 Tbls. white wine, dry 1/2 C. Swiss cheese, shredded salt and pepper to taste DIRECTIONS: Skin and bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 Tbls. butter until tender. Remove from heat; add 3 Tbls. wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11x7x2-inch baking dish, drizzle with 2 Tbls. melted butter. Bake uncovered in 375 oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes