Crab Stuffed Chicken Breasts

Ingredients:

  • 6 chicken breasts, boned and pounded flat
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 3 Tbsp. water
  • Ad
  • 3 Tbsp. margarine
  • 1 can crabmeat, drained and flaked
  • 1/2 cup stuffing mix
  • 2 Tbsp. flour
  • 1/2 tsp. paprika

Hollandaise Sauce:

  • 1 Tbsp. flour
  • 1 Tbsp. margarine
  • 3/4 cup milk
  • 2 Tbsp. water
  • 1/2 cup shredded Swiss cheese

Directions:

Cook onion and celery in margarine until tender. Add water and crabmeat and toss. Add stuffing mix and mix together well. Sprinkle chicken breasts with salt and pepper. Divide stuffing between breasts, roll and secure with a toothpick or skewers. Coat with 2 tablespoons flour mixed with 1/2 teaspoon paprika. Place in a baking dish and drizzle with 2 Tablespoon melted margarine. Bake, uncovered, for 1 hour in 375 degree F oven. Serve with Hollandaise sauce.

For sauce: Combine melted margarine and flour and blend in milk. Cook, stirring until thick. Add water and Swiss cheese. Stir until cheese melts. Pour some over chicken on serving platter and pass around remainder. Serves 6.

By Robin from Washington, IA

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Ingredients

  • 3/4 cup seasoned stuffing mix
  • 1 egg
  • 1/2-3/4 cups mushroom soup, undiluted
  • 1 package crabmeat (6 oz.)
  • 1 Tbsp. lemon juice
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  • 2 tsp. Worcestershire sauce
  • 1 tsp. prepared mustard
  • 1/2 tsp. salt
  • 6 whole chicken breasts, boned

Lemon Butter Sauce

  • 1 cup melted butter
  • 2 Tbsp. parsley
  • 2 Tbsp. lemon juice

Directions

Combine stuffing mix with lightly beaten egg, undiluted mushroom soup, crabmeat, lemon juice, Worcestershire sauce, mustard and salt. Spoon stuffing down center of each chicken breast. Roll up and fasten with metal skewers on toothpicks. Preheat broiler and broil stuffed breasts 6 inches from heat for about 15 minutes. Turn and broil 15 minutes more. Serve with lemon butter sauce.

For sauce: Combine above ingredients and serve. This butter may also be used for basting chicken breasts.

By Robin from Washington, IA

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