Crab stuffed chicken breasts

6 servings

Ingredients

Quantity Ingredient
6 eaches Chicken breasts
½ cup Onion, chopped
½ cup Celery, chopped
3 tablespoons Butter
3 tablespoons White wine, dry
7½ ounce Crabmeat, flaked
½ cup Herb stuffing mix
2 tablespoons All-purpose flour
½ teaspoon Paprika
1 pack Hollandaise sauce mix
¾ cup Milk
2 tablespoons White wine, dry
½ cup Swiss cheese, shredded
1 x Salt
1 x Pepper

Directions

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. Mrs. Robert F. Lewis

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