Ingredients for Crab Stuffed Chicken With Hollandaise Sauce
- Olive Oil
- 4 chicken breasts (about 6 oz each)
- 1/2 cup finely chopped celery
- Garlic Cloves
- 1 lb cooked crab meat
- White Wine
- Worcestershire Sauce
- 4 tablespoons butter, melted
- Water
- Herb Seasoned Stuffing Mix
- Chicken Stock Powder
- Paprika
- 1 (1 1/4 ounce) package hollandaise sauce mix
- Lemon Juice
- Gruyere Cheese
- Milk
- 1 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Crab Stuffed Chicken With Hollandaise Sauce
- Preheat oven to 375°F (190°C).
- Prepare the crab stuffing: In a bowl, combine cooked crab meat (1 lb), breadcrumbs (1 cup), chopped celery (1/2 cup), chopped onion (1/4 cup), melted butter (4 tbsp), parsley (2 tbsp chopped), lemon zest (1 tbsp), salt (1 tsp), and pepper (1/2 tsp). Mix well.
- Butterfly the chicken breasts (4, about 6 oz each) by slicing them horizontally almost all the way through. Gently open them like a book.
- Spoon the crab stuffing evenly onto the center of each chicken breast.
- Fold the chicken breasts over the stuffing, tucking in the sides to secure.
- Place the stuffed chicken breasts in a baking dish.
- Bake for 30-35 minutes, or until the chicken is cooked through and the stuffing is heated.
- While the chicken is baking, prepare the hollandaise sauce: (See separate hollandaise recipe or use a high-quality store-bought version).
- Once the chicken is cooked, spoon the hollandaise sauce generously over the top.
- Serve immediately and garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
7g
Fat
53g
Carbs
2g