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C.H. Spurgeon
Chicken Breasts Crab Stuffed
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Seafood, Meats, Dairy
Swiss
Entree, Seafood, Poultry
6
Servings
INGREDIENTS
6
Chicken breasts
1/2
c
Onion, chopped
1/2
c
Celery, chopped
3
tb
Butter
3
tb
White wine, dry
7 1/2
oz
Crabmeat, flaked
1/2
c
Herb stuffing mix
2
tb
All-purpose flour
1/2
ts
Paprika
1
pk
Hollandaise sauce mix
3/4
c
Milk
2
tb
White wine, dry
1/2
c
Swiss cheese, shredded
Salt
Pepper
INSTRUCTIONS
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.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 02,
1998
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
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