Shoreman's Style Stuffed Chicken Breasts
March 02, 2019
"Chicken with panache - These chicken breasts are filled with crabmeat stuffing mixture and topped with a hollandaise sauce."
- 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
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.
Cook onion and celery in 3 tablespoons butter in a large skillet over medium-high heat, stirring constantly, until tender; remove from heat.
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.
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.
Bake, uncovered, at 375-degrees Fahrenheit for 35 minutes or until chicken is done; remove and discard wooden picks.
Combine hollandaise sauce mix and milk in a medium saucepan; stir well. Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and simmer, stirring constantly, 1 minute or util thickened. Add cheese, and stir until cheese melts.
Serve chicken with sauce.
Tips & Variations
No special items needed.