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Crab Stuffed Chicken Breasts


  • 6 chicken breasts, boned and pounded flat
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 3 Tbsp. water
  • 3 Tbsp. margarine
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  • 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


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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