Shelly's Recipe

CRAB-STUFFED CHICKEN BREASTS - II

Category: Chicken

4 boneless, skinless chicken breasts, halved and pounded 1/4 inch thick
1/4 cup butter
1/2 cup finely chopped green onions and celery
1/4 cup thinly sliced mushrooms
6 tbsp flour
1/2 tsp thyme
1 cup each chicken broth, milk and dry white wine
Salt and pepper, to taste
8 oz crabmeat, flaked and cleaned of cartilage
1/3 cup chopped parsley and dry bread crumbs
1 cup shredded Swiss cheese

Melt butter in a skillet and saute vegetables; add flour and thyme. Blend in liquids and cook, stirring until thickened; season with salt and pepper. Remove 1/4 cup sauce.

Prepare stuffing but combine reserved sauce, crabmeat, parsley and dry bread crumbs. Spoon mixture evenly on chicken breasts and roll meat around filling, placing them seam-side down in a greased casserole dish. Pour remaining sauce over chicken and sprinkle with cheese. Cover and bake at 400 for 35 minutes; uncover and bake 10 minutes more.

Variation: Stuff chicken breasts and roll in flour seasoned with paprika. Drizzle with 2 tbsp melted butter. Bake, uncovered, at 375 for 1 hour. Serve sauce over chicken.

Stuffing: To sauteed vegetables, add crabmeat, only 3 tbsp wine and substitute chopped parsley and dry bread crumbs with 1/2 cup herb stuffing mix and toss to combine. For sauce, blend a pkg of hollandaise sauce mix with 3/4 cup milk and cook, stirring until thick. Add 2 tbsp dry white wine and 1/2 cup shredded Swiss cheese; stirring until cheese melts. Serve over chicken