"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab Stuffed Chicken Recipe

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This recipe for Crab Stuffed Chicken, by , is from The Gadient Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Staner
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup onions
1/2 cup rhine wine
1/2 cup butter
1/3 cup flour
1 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1 package crab meat
3 8oz cream cheese
Chicken breasts

Directions:
Directions:
In sauce pan, mix onions, rhine wine, butter, garlic salt, and lemon pepper seasoning. Heat until onions are browned. Let cool. Mix together flour, crab meat, and cream cheese. Add onion mixture. Tenderize chicken breasts and place the stuffing in center of breast. Fold sides up and seal with a tooth pick. Put in greased pan and sprinkle with lemon pepper seasoning. Bake at 425 degrees for about 30 minutes.

Personal Notes:
Personal Notes:
I decided to share my very popular crab stuffed chicken recipe with everyone. If you are making for a group, use the recipe as is. If only making for dinner one night, you may want to cut the recipe in half. It makes a lot. Enjoy!

 

 

 

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