| 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
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