Crab stuffed Chicken Breasts

By á-1569

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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