Crab Stuffed Chicken Breasts

This is what Sunday dinner dreams are made of. Chicken breasts stuffed with crab, baked until golden, and drowned in a velvety Swiss cheese hollandaise. Fancy? You bet. Complicated? Not as much as you’d think.

Pounded chicken breasts get wrapped around a filling of flaked crab, sauteed onions and celery, herb stuffing, and a splash of white wine. Dusted with paprika-spiked flour and baked for an hour until the outside is beautifully browned.

The sauce brings it all home: a quick hollandaise enriched with Swiss cheese and another glug of wine. Poured over those stuffed breasts, it’s pure indulgence.

Pro Tips

• Secure the rolls with toothpicks or kitchen twine. They’ll unravel in the oven otherwise, and you’ll lose all that gorgeous filling.
• Don’t skip the paprika in the flour coating. It adds color and a subtle sweetness to the crust that plain flour can’t match.
• Make the sauce while the chicken bakes so everything comes together at the same time. Stir constantly or you’ll end up with lumps.
• This pairs beautifully with steamed asparagus or roasted baby potatoes to round out the plate.