Get crabby with chicken: Baked, stuffed breasts are served with cheese sauce


Elleno R. Alvarez of Arnold says she is always looking for something different to do with chicken and her recipe for crab-stuffed chicken breasts, included below, is a hit with her family.

She adds she likes the flavor combination in the recipe, and she was trying to imitate a dish she had had at a restaurant.

Loreeta J. Owens of Baltimore requested a recipe for chicken breasts stuffed with crab meat with a sauce. We hope she enjoys this Alvarez family favorite.

Crab-stuffed chicken breasts

Serves six.

6 chicken breasts, skinned, boned and flattened.

salt and freshly ground pepper to taste

1/2 cup chopped onion

1/2 cup chopped celery

5 tablespoons butter, divided

1 6 1/2 -ounce can crab meat, drained

1/2 cup herb-seasoned stuffing mix

5 tablespoons dry white wine, divided

2 tablespoons flour

1/2 teaspoon paprika

3/4 cup milk

1 1 1/2 -ounce package hollandaise sauce mix

1/2 cub shredded Swiss cheese

finely minced parsley for garnish

Sprinkle chicken breasts with salt and pepper.

Saute onion and celery in 3 tablespoons butter until tender. Remove from heat.

Add crab, stuffing mix and 3 tablespoons wine and toss lightly to blend.

Place equal portions of mixture on each chicken breast, roll up and secure with skewers or tie with twine. Combine flour and paprika; coat chicken with mixture.

Place in greased 12-by-8-inch baking dish. Melt remaining 2 tablespoons of butter and drizzle over top. Bake at 375 degrees for 1 hour.

Blend milk and hollandaise sauce mix. Cook and stir over low heat until thickened. Add cheese and 2 tablespoons wine; stir until cheese melts.

Pour half the sauce over the chicken breasts. Sprinkle with parsley. Pass remaining sauce at table.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

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