These chicken breasts are heavenly.  White wine, crab meat, and stuffing mix make the filling for these chicken breasts.  The addition of Hollandaise sauce make these so delicious.

6 boneless, skinless chicken breast halves
salt and pepper to taste
3/4 C. chopped onion
1/2 C. chopped celery
3 Tbsp. butter
1/4 C. plus 3 Tbsp. dry white wine (divided)
1 (7 oz.) can drained crabmeat
1/2 C. seasoned stuffing mix
2 Tbsp. flour
1/2 tsp. paprika
2 Tbsp. butter, melted
1 packet hollandaise sauce mix
1 1/2 C. milk
1 C. fresh shredded Swiss cheese

Pound chicken breasts flat, then salt and pepper.

Cook onion and celery in 3 Tbsp. butter. Remove from heat and add 3 Tbsp. wine, crabmeat, and stuffing mix.

Spread 1/6 of crab mixture on each chicken breast half. Roll up and secure with a toothpick.

Combine flour and paprika–dust chicken and place in a large baking dish. Drizzle with 2 Tbsp. melted butter.

Bake at 375 degrees for about 1 hour.

While chicken bakes, prepare sauce as directed. Then add 1/4 C. wine and cheese.

Thanks to KellyK for sharing this recipe.

TAGS | chicken, chicken breasts

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