Crab Stuffed Chicken Breasts

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Skin & bone chicken breasts; pound to flatten.
  2. Sprinkle with a little salt and pepper.
  3. Cook onion and celery in 3T butter until tender.
  4. Remove from heat; add 3T wine, the crab and stuffing mix, and toss.
  5. Divide mixture among breasts.
  6. Roll up and secure.
  7. Combine flour, paprika.
  8. Coat chicken.
  9. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter.
  10. Bake uncovered in 375 degree oven for 1 hour.
  11. Transfer to platter.
  12. Blend hollandaise sauce mix, milk.
  13. Cook, stirring, until thick.
  14. Add remaining wine and cheese.
  15. Stir until cheese melts.
  16. Serve over chicken.


Most Helpful

It was just o.k. to me. I know I'm among the minority on this one. For one, an hour for this dish was way too long. The chicken came out very dry, perhaps because I really flattened it. I think had it not been so dry I would have appreciated the taste more. I give it a 4 star as the recipe has great potential if I could only keep the chicken moist.

Brayden'sMoM April 18, 2009

This was wonderful! Can't wait for the leftovers tonight. I did use one can of crabmeat mixed with lump crabmeat, and I made a low fat version of the hollandaise sauce. Definately a keeper.

EllieK August 27, 2007

This was excellent. It even got the seal of approval from the picky child. Of course, I didn't tell her that was crab in there, either. Hubby says this is a "definite do-again." The mellow flavor of the cheese and wine in the hollandaise sauce really makes this delicious.

Lightly Toasted September 13, 2005

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