Title: Crab Stuffed Chicken Breasts
Categories: Poultry Fish Entree Londontowne
Yield: 6 Servings
| 6 | | Chicken breasts |
| 1/2 | c | Celery, chopped |
| 3 | tb | White wine, dry |
| 1/2 | c | Herb stuffing mix |
| 1/2 | ts | Paprika |
| 3/4 | c | Milk |
| 1/2 | c | Swiss cheese, shredded |
| | | Pepper |
| 1/2 | c | Onion, chopped |
| 3 | tb | Butter |
| 7 1/2 | oz | Crabmeat, flaked |
| 2 | tb | All-purpose flour |
| 1 | | Hollandaise sauce mix |
| 2 | tb | White wine, dry |
| | | Salt |
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