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6 Chicken Breasts
½ cup Onion, Chopped
½ cup Celery, Chopped
3 tablespoon Butter
3 tablespoon White Wine, Dry
7½ ounce Crab Meat
½ cup Stuffing Mix
2 tablespoon Flour
½ teaspoon Paprika
1 package Sauce, Hollandaise
¾ cup Milk
2 tablespoon White Wine, Dry
½ cup Cheese, Shredded
Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in butter until tender. Remove from heat; add wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in baking dish , drizzle with some melted butter.
Bake uncovered in 375f oven 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.
½ cup Onion, Chopped
½ cup Celery, Chopped
3 tablespoon Butter
3 tablespoon White Wine, Dry
7½ ounce Crab Meat
½ cup Stuffing Mix
2 tablespoon Flour
½ teaspoon Paprika
1 package Sauce, Hollandaise
¾ cup Milk
2 tablespoon White Wine, Dry
½ cup Cheese, Shredded
Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in butter until tender. Remove from heat; add wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in baking dish , drizzle with some melted butter.
Bake uncovered in 375f oven 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.
