Crab Stuffed Chicken Breastspoultry 6 each chicken breasts 1/2 cup onion, chopped 1/2 cup celery, chopped 3 tablespoon butter 3 tablespoon white wine, dry 7 1/2 oz crabmeat, flaked 1/2 cup herb stuffing mix 2 tablespoon all-purpose flour 1/2 teaspoon paprika 1 pkg hollandaise sauce mix 3/4 cup milk 2 tablespoon white wine, dry 1/2 cup swiss cheese, shredded 1 single salt 1 single pepper 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 |
