Crab Stuffed Chicken Recipe (A MUST TRY)

Yummy yummy in your tum tum!

Jen Motherway’s Crab Stuffed Chicken Recipe


Ingredients:
½ cup chopped onion
½ cup chopped celery
3 tablespoons butter or margarine
One package of crab meat (imitation is the best)….if you buy the can, make sure it is drained, flaked and cartilage removed
½ cup herb-seasoned stuffing mix…..I generally just buy the Stove Top Chicken and use the whole package
5 tablespoons dry white wine….any white wine from a bottle will do
6 whole small chicken breasts, skinned and boned
1 package of hollandaise sauce mix
¾ cup milk
½ cup shredded swiss cheese

Chicken/Mixture:
In bowl, micro-cook onion and celery in butter, covered, about 2 minutes, stirring once.
Stir in the crab, stuffing mix, and 3 tablespoons of the wine.
Pound the chicken to flatten the breasts & sprinkle each side w/ salt and pepper.
Divide stuffing mixture among chicken breasts, roll up starting with short side and secure with a toothpick in the center. If additional stuffing mixture remains, just top the bowl off with the rest.
Place in a large microwave safe baking dish, sprinkle with paprika if desired.
Micro-cook covered until done (about 10-15) minutes (cut into the chicken to be sure).

Hollandaise:
In 2-cup glass measure, blend sauce mix and milk.
Micro cook, uncovered until boiling (about 2 ½ minutes, stirring every 30 seconds). Stir in remaining wine and cheese.
The sauce can be used to pour over the chicken, or over the asparagus you serve with the meal….or both!

Make sure everyone removes the toothpick before digging in & ENJOY!!!!