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Crab Stuffed Chicken Breasts















Trans-fat Free, Low Carb


6 each chicken breasts
½ cup onions
½ cup celery
3 tablespoons butter
3 tablespoons white wine
7 ½ ounces crab meat
½ cup herb stuffing mix
2 tablespoons all-purpose flour
½ teaspoon paprika
1 package hollandaise sauce
¾ cup milk
2 tablespoons white wine
½ cup swiss cheese
1 x salt
1 x black pepper


Skin and bone chicken breasts; pound to flatten.

Sprinkle with a little salt and pepper.

Cook onion and celery in 3 tablespoon butter until tender.

Remove from heat; add 3 tablespoon 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 inch baking dish , drizzle with 2 tablespoon melted butter.

Bake uncovered in 375℉ (190℃) 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.


* not incl. in nutrient facts

Add review





is this considered as western cuisine?

over 11 years ago

Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 32733% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 211mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 70g
Vitamin A 9% Vitamin C 3%
Calcium 15% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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