Crab Stuffed Chicken Breasts
Yield
6 servingsPrep
20 minCook
60 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
white wine
dry |
|
| 7 ½ | ounces |
crab meat
flaked |
|
| ½ | cup |
herb stuffing mix
|
* |
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | package |
hollandaise sauce
mix |
* |
| ¾ | cup |
milk
|
|
| 2 | tablespoons |
white wine
dry |
|
| ½ | cup |
swiss cheese
shredded |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 45 | ml |
butter
|
|
| 45 | ml |
white wine
dry |
|
| 216.8 | ml/g |
crab meat
flaked |
|
| 118 | ml |
herb stuffing mix
|
* |
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
paprika
|
|
| 1 | package |
hollandaise sauce
mix |
* |
| 177 | ml |
milk
|
|
| 3E+1 | ml |
white wine
dry |
|
| 118 | ml |
swiss cheese
shredded |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
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.
