Ingredients
- 6 (24 ounces) boneless skinless chicken breasts (4-ounce each)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped celery
- 3 tablespoons butter (or margarine, melted)
- 7 ounces fresh crabmeat (drained and flaked)
- 1/2 cup dry stuffing mix (herb-seasoned stuffing mix)
- 3 tablespoons dry white wine
- 2 tablespoons all-purpose flour
- 1/2 teaspoon paprika
- 2 tablespoons butter (or margarine, melted)
- 1 package (.9-ounce) hollandaise sauce mix
- 3/4 cup milk
- 1/2 cup shredded Swiss cheese (2 ounce, or Cheddar cheese, or more to your liking)
How to Make
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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.
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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.
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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.
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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.
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Step 5: Bake, uncovered, at 375-degrees Fahrenheit for 35 minutes or until chicken is done; remove and discard wooden picks.
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Step 6: Combine hollandaise sauce mix and milk in a medium saucepan; stir well. Bring to a boil over medium-high heat, stirring constantly.
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Step 7: Reduce heat and simmer, stirring constantly, 1 minute or util thickened. Add cheese, and stir until cheese melts.
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Step 8: Serve chicken with sauce.
We hope you enjoy this recipe!
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