Chicken Stuffed with Crabmeat
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Ingredients
6 | chicken breasts | 1/2 cup | onion, chopped | 1/2 cup | celery, chopped | 3 tbsp. | butter | 3 tbsp. | white wine (dry) | 7-1/2 oz. | crabmeat, flaked | 1/2 cup | herb stuffing mix | 2 tbsp. | flour | 1/2 tsp. | Paprika | 2 tbsp. | butter, melted | 1 pkg. | Hollandaise sauce mix | 3/4 cup | milk | 2 tbsp. | white wine, dry | 1/2 cup | Swiss cheese, shredded | | Salt, to taste | | Pepper, to taste |
1 Recipe Reviews
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I have served this recipe to company twice so far and everyone has requested the recipe. The only change that I made was to sprinkle a little garlic powder and poultry seasoning on the inside of the chicken breasts before stuffing to add a little zing.
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Instructions
Skin and bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 tbsp. butter until tender. Remove from heat; add 3 tbsp. 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 tbsp. melted butter. Bake uncovered in 375°F oven for 1 hour. Transfer to platter.
Blend hollandaise sauce mix and milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.
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