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CRAB STUFFED CHICKEN BREASTS

Category:    Poultry, Fish, Main dishes
Yield:6 servings
 
      6 ea Chicken breasts                   1/2 c  Onion, chopped
    1/2 c  Celery, chopped                     3 T  Butter
      3 T  White wine, dry                 7 1/2 oz Crabmeat, flaked
    1/2 c  Herb stuffing mix                   2 T  All-purpose flour
    1/2 t  Paprika                             1 pk Hollandaise sauce mix
    3/4 c  Milk                                2 T  White wine, dry
    1/2 c  Swiss cheese, shredded              1 x  Salt
      1 x  Pepper                         
 
  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
 

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