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Crab Stuffed Chicken Breasts
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An elegant and fairly easy entree for special dinners.

S. Chokel


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

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