Chicken "La Crab"

Name: Chicken "La Crab"
Ingredients: 12 skinless, boneless chicken breasts; 1/4 tsp. each salt and ground pepper; 1 c. each chopped onions and celery; 2/3 c. butter, divided; 1 1/4 c. dry white wine, divided; 2 (7 1/2 oz.) cans crab meat, drained and flaked; 1 c. dry herb-seasoned stuffing mix; 1/4 c. flour; 1 tsp. paprika; 2 (1 1/4 oz.) pkg. Hollandaise sauce mix; 1 1/2 c. milk; 1 c. (4 oz.) shredded Swiss cheese

12 ingredients

10 steps

Ingredients

12 skinless, boneless chicken breasts
1/4 tsp. each salt and ground pepper
1 c. each chopped onions and celery
2/3 c. butter, divided
1 1/4 c. dry white wine, divided
2 (7 1/2 oz.) cans crab meat, drained and flaked
1 c. dry herb-seasoned stuffing mix
1/4 c. flour
1 tsp. paprika
2 (1 1/4 oz.) pkg. Hollandaise sauce mix
1 1/2 c. milk
1 c. (4 oz.) shredded Swiss cheese

Directions

1

Pound chicken breasts to flatten.
2

Sprinkle with salt and pepper.
3

Cook onions and celery in 1/2 cup butter until transparent.
4

Remove from heat and add 6 tablespoons wine, the crab and stuffing mix; mix well.
5

Divide mixture among chicken breasts, placing in center of each piece.
6

Roll up and secure with toothpicks.
7

Combine flour and paprika. Roll chicken in mixture to coat.
8

Divide between two 11 x 7-inch casseroles.
9

Drizzle remaining butter on top.
10

Bake in 375° oven for 1 hour.