Ingredients
6 Chicken Breasts
1/2 ts Paprika
1/2 c Onion, Chopped
1 pk Hollandaise Sauce Mix
1/2 c Celery, Chopped
3/4 c Milk
3 tb Butter
2 tb White Wine, Dry
3 tb White Wine, Dry
1/2 c Swiss Cheese, Shredded
7 1/2 oz Crabmeat, Flaked
Salt
1/2 c Herb Stuffing Mix
Pepper
2 tb All-Purpose Flour
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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 3 T 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 375øF 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.
Makes 6 servings.
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