Chicken Stuffed with Crabmeat



6 servings



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


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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1 Recipe Reviews

K Guest

K Guest reviewed Chicken Stuffed with Crabmeat on October 12, 1999

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.