Crab Stuffed Chicken Breasts
6 chicken breasts, skinned and boned and pounded flat
1 (1/2 cup) chopped Red onion
1/2 cup chopped celery
1/4 cup chopped basil
1 chopped Portobello Mushroom
3 tbsp. butter
3 tbsp. dry white wine
1 (7 1/2 oz.) can crab meat, drained and flaked
1/2 c. herb seasoned stuffing mix
1/2 tsp. paprika
1/2 c. (2 oz.) Jarlsberg cheese
1/4 c. Grated Parmesan Cheese
Aged Balsamic Vinegar
Cook onion and celery in the 3 tablespoons butter
until tender. Remove from heat; add the 3 tablespoons wine,
the crab, basil and the stuffing mix; toss.
Pound chicken to flatten. Sprinkle with a little salt and
pepper. Add crab mixture and roll chicken, secure with Toothpick.
Combine flour and paprika; coat chicken. Place in 11 3/4 x 7
1/2 x 1 3/4 inch baking dish; drizzle with 2 tablespoons
melted butter. Bake, uncovered, in 375 degree oven for 1
hour. Transfer to platter. Blend sauce mix and milk; cook
and stir until thick. Add remaining wine and cheese; stir
until cheese melts. Pour some on chicken; pass remaining.
Makes 6 servings.