Poached Chicken Breasts
INGREDIENTS:
6 ea Chicken breasts 1/2 ts Paprika
1/2 c Onion, chopped 1 pk Hollandaise sauce mix
1/2 c Celery, chopped 3/4 c Milk
3 tb Butter 2 tb White wine, dry
3 tb White wine, dry 1/2 c Swiss cheese, shredded
7 1/2 oz Crabmeat, flaked 1 x Salt
1/2 c Herb stuffing mix 1 x Pepper
2 tb All-purpose flour
6 ea Chicken breasts 1/2 ts Paprika
1/2 c Onion, chopped 1 pk Hollandaise sauce mix
1/2 c Celery, chopped 3/4 c Milk
3 tb Butter 2 tb White wine, dry
3 tb White wine, dry 1/2 c Swiss cheese, shredded
7 1/2 oz Crabmeat, flaked 1 x Salt
1/2 c Herb stuffing mix 1 x Pepper
2 tb All-purpose flour
Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis