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Crab Stuffed Chicken Breasts Recipe
6 Chicken breasts
1/2 c Onion, chopped
1/2 c Celery, chopped
3 TBLSPNS Butter
3 TBLSPNS White wine, dry
7 1/2 oz Crabmeat, flaked
1/2 c Herb stuffing mix
2 TBLSPNS All-purpose flour
1/2 t Paprika
1 pk Hollandaise sauce mix
3/4 c Milk
2 TBLSPN White wine, dry
1/2 c Swiss cheese, shredded
1 pinch Salt
1 pinch Pepper
Skin and bone the chicken breasts; pound to flatten.
Sprinkle with a little salt and pepper.
Cook the onion and celery in 3 tablespoons of butter until tender.
Remove from heat; add 3 tablespoons of wine, the crab and stuffing mix, and toss.
Divide the mixture among the breasts.
Roll up and secure.
Combine the flour and the paprika.
Coat the chicken.
Place in a 11" X 7" X 2" baking dish, drizzle with 2 tablespoons
of melted butter.
Bake uncovered in a 375 degree F. oven for 1 hour.
Transfer to the platter.
Blend the hollandaise sauce mix and milk.
Cook, stirring, until thick.
Add the remaining wine and cheese.
Stir until the cheese melts.
Serve over the chicken. Serve over rice if desired.
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
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