Ingredients

olive oil
4 Chicken Breasts
2 Small celery sticks, diced
2 Cloves garlic, crushed
190g can crab or 120g fresh crab meat, flaked
4 Tablespoons white wine
2 Tablespoons Worcestershire sauce
11/2 Tablespoons butter
2 Tablespoons water
1/3 Cup Paxo sage and onion stuffing mix (or herb stuffing mix)
1/4 Teaspoon chicken stock powder
1 Teaspoon paprika

Hollandaise sauce

1 Packet hollandaise sauce mix
1/4 Cup white wine
2 Tablespoon lemon juice
3/4 Cup Gruyere cheese
milk (make up the rest of the liquid needed with milk)

Method

1. Pour about 2 tablespoons of olive oil in a pan, add onion, celery and garlic, cook until onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to combine, stuffing mix should have fluffed up a bit. Don’t worry if some of the breadcrumbs still feel hard, as it finishes softening during cooking time in the oven.

2. Pound chicken with a meat mallet to flatten about 1/4 inch. Divide stuffing mixture evenly among chicken breasts. Wrap fillet over stuffing and secure with tooth picks. Place in a lightly oiled oven dish and drizzle a little butter over breasts. Bake for 45-55 Min’s on 180c depending on oven.

Hollandaise

1. Pour mix into saucepan, add wine, lemon juice and milk (whatever the amount says on the back of the pack remember to deduct some milk for the wine and lemon juice.) whisk to mix. Stir over heat until mixture thickens add Gruyere and stir until melted.

Note: If you want to make fresh hollandaise you can I used a packet for ease and quickness. I have a recipe for hollandaise under Stuffed Fish Rolls With Asparagus Hollandaise just minus the asparagus and you have your basic hollandaise sauce.

To serve place chicken on plate, pour sauce over and serve with either salad or vegetable. I served mine with asparagus.

All photo’s taken by me unless otherwise stated.