Friday, December 14, 2007

crab stuffed chicken breasts

i recently hosted a christmas party. i've occasionally had people over for dinner, but i've never been the hostess of a small gathering. while the event was fairly successful, i don't think hosting is quite my cup o tea. the whole thing was intended to be a potluck, with andrew and i providing the main dish. for some reason i got it in my head that a stuffed something would just be perfect. the recipe below is remarkably easy, very tasty, the end results are fairly pretty, possibly very unhealthy for you, but the sauce does not reheat well. so eat it all up on the first round. we have made this both with whole chicken breasts and also tenderloins for smaller portions.

crab stuffed chicken breasts

2 chicken breasts, boneless/skinless
1/4 c. chopped onion
1/4 c. chopped celery
3 T butter
3 T dry white wine
1/3 c crab, canned or fresh or imitation , whatever your preference
1/2 c. herb seasoned stuffing
2 T flour
1/2 t paprika
1 env. hollandaise sauce mix
3/4 c. milk
1/2 c. shredded swiss cheese

butterfly chicken; sprinkle with salt and pepper. cook onion and celery in 2 T butter until tender; remove from heat and add 2 T wine, crab and stuffing. mix and toss. divide mixture among breasts; roll up and secure. combine flour and paprika; coat chicken and put in large baking dish. drizzle with remaining melted butter and bake uncovered at 375 degrees for 1 hour. for the sauce: blend sauce mix and milk; cook and stir until thick. add remaining wine and cheese, stirring until cheese melts. pour over chicken and serve. enjoy!


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