Crab stuffed Chicken Breasts
- 6 chicken breasts –boneless
- ½ cup chopped onion
- ½ cup celery
- 3 T butter or oleo
- 3 T dry white wine
- 1 (7 ½ oz) can crabmeat, drained and flaked
- ½ cup herb-seasoned stuffing mix
- 2 T flour
- ½ tsp paprika
- 1 can mushroom soup
- ¾ milk
- 2 T dry white wine
- ½ cup shredded Swiss cheese
Pound chicken to flatten. Sprinkle with a little salt and pepper.
Cook onion and celery in 3T butter till tender. Remove from heat; add 3 T wine, crab, stuffing mix and toss. Divide mixture among the breasts. Roll up and secure
Combine flour and paprika; coat chicken.
Place in 11x7 baking dish; drizzle with 2 T melted butter.
Bake uncovered in 375 degree oven for 1 hour. Transfer to platter
Blend soup and milk; cook and stir till thick. Add remaining wine and cheese; stir till cheese melts. Pour some on chicken, pass remaining