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Crab Stuffed Chicken Breasts

Cathie Hollett
Sara and Geoffrey Hollett

  • 6 whole chicken breasts, boned and skinned
  • Salt and pepper
  • Dash paprika

Stuffing:

  • 5 oz can crab meat, drained and flaked
  • ½ cup savory dressing (crumbs, butter, savory, salt, pepper)
  • ½ cup chopped celery
  • ½ cup chopped green onions
  • 3 Tbsp butter
  • 3 Tbsp white wine

Sauce:

  • ⅓ cup grated Swiss cheese
  • ⅓ cup white wine
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 pt half and half cream

Stuffing: Melt butter. Add onions and celery and cook for 2 minutes. Add wine, dressing and crab. Set aside.

Pound chicken breast pieces until ¼ inch thick. Sprinkle with salt and pepper. Divide stuffing mixture among breasts. Roll. Secure with toothpicks. Sprinkle with paprika. Cover with wax paper and microwave on High for 10 minutes, turning once.

Sauce: Melt butter. Add flour and stir until smooth. Gradually add warmed cream and stir until smooth. Add wine and cheese. Heat until cheese has melted.