Skin and bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 tbsp. butter until tender. Remove from heat; add 3 tbsp. wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11x7x2-inch baking dish, drizzle with 2 tbsp. melted butter. Bake uncovered in 375°F oven for 1 hour. Transfer to platter.
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