Description:

An elegant and fairly easy entree for special dinners.

Source:

S. Chokel

Serves/Makes:6

Ingredients

• 3 large whole chicken breasts, halved, boned, and skinned
• salt and pepper, to taste
• 1/2 cup (125 ml) onion, chopped
• 1/2 cup (125 ml) celery, chopped
• 3 tbsp (45 ml) butter
• 5 tbsp (70 ml) white wine
• 1 cup (225 ml) flaked crab meat
• 1/2 cup (125 ml) cubed herb-seasoned stuffing
• 2 tbsp (30 ml) flour
• 1/2 tsp (2 ml) paprika
• 6 tbsp (90 ml) butter, melted
• 1 cup (225 ml) of Hollandaise Sauce

Preparation

• Preheat oven to 375 degrees (200 C.).
• Pound chicken breasts to flatten; sprinkle with salt and pepper.
• Saute onion and celery in 3 tbsp (45 ml) of butter until tender.
• Remove from heat and add 3 tbsp (45 ml) of wine, crabmeat, and stuffng.
• Toss to blend.
• Divide mixture among chicken breasts (about 2 tbsp (30 ml) or so), roll up and secure with toothpicks or string.
• Combine flour and paprika and coat chicken.
• Place chicken in a baking dish, drizzle with melted butter and bake uncovered for 45 minutes.
• Transfer to platter and keep warm.
• Add remaining wine to Hollandaise Sauce and spoon over chicken.

Comments

Serving Suggestion: Use a platter with a foundation of colorful steamed rice with red and green pepper pieces to lay the chicken on.