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LOCATION: Recipes >> Poultry >> Stuffed Breast 07

Print this Recipe    Stuffed Breast 07

Crab Stuffed Chicken Breasts
Yield: 6 Servings

6 chicken breasts
1/2 cup onion, chopped
1/2 cup celery, chopped
3 Tbsp butter
3 Tbsp white wine
7 1/2 oz flaked crabmeat
1/2 cup herb stuffing mix
2 Tbsp all-purpose flour
1/2 tsp paprika
1 pkg hollandaise sauce mix
3/4 cup milk
2 Tbsp white wine
1/2 cup Swiss cheese, shredded
salt
pepper

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 11" X 7" X
2" baking dish , drizzle with 2 Tbsp 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.

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