Shoreman's Style Stuffed Chicken Breasts

6
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"Chicken with panache - These chicken breasts are filled with crabmeat stuffing mixture and topped with a hollandaise sauce."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (238.7 g)
  • Calories 396.8
  • Total Fat - 18.3 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 156.3 mg
  • Sodium - 588.4 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 0.8 g
  • Sugars - 4 g
  • Protein - 45.7 g
  • Calcium - 179.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Place the chicken between 2 sheets of heavy duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper; set aside.

Step 2

Cook onion and celery in 3 tablespoons butter in a large skillet over medium-high heat, stirring constantly, until tender; remove from heat.

Step 3

Add crabmeat, stuffing mix, and wine; stir well. Spoon mixture evenly on top of chicken breasts. Roll up chicken, starting with short end; secure with wooden picks.

Step 4

Combine flour and paprika. Dredge chicken rolls in flour mixture. Place in a lightly greased 13 x 9 x 2-inch baking dish (like a pyrex). Drizzle with 2 tablespoons butter.

Step 5

Bake, uncovered, at 375-degrees Fahrenheit for 35 minutes or until chicken is done; remove and discard wooden picks.

Step 6

Combine hollandaise sauce mix and milk in a medium saucepan; stir well. Bring to a boil over medium-high heat, stirring constantly.

Step 7

Reduce heat and simmer, stirring constantly, 1 minute or util thickened. Add cheese, and stir until cheese melts.

Step 8

Serve chicken with sauce.

Tips & Variations


No special items needed.

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