You are here: Home » Recipes » Stuffed Chicken Breasts with White Grape Sauce Stuffed Chicken Breasts with White Grape Sauce Recipe by Favorite Recipes Press Yield 12 servings These chicken breasts are stuffed with seasoned crabmeat and topped with a sweet grape sauce. PrintEmail Ingredients Chicken:12 -- chicken breast halves, skinned and boned12 slices white bread, cut into 1/4-inch cubes1/2 cup minced onion1/2 cup finely chopped celery3/4 cup butter, melted, divided1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon sage1 -- (6-ounce) package frozen crabmeat, thawed1 cup all-purpose flourWhite Grape Sauce:3 tablespoons butter3 tablespoons all-purpose flour1 1/2 cups chicken broth2 tablespoons sugar1/2 teaspoon salt2 teaspoons lemon juice1 pound white seedless grapes Instructions Flatten each chicken breast to 1/4-inch thickness. Combine bread cubes, onion, celery, 1/4 cup butter, salt, pepper, sage and crabmeat. Spoon stuffing into center of each chicken breast. Roll and secure with a toothpick. Coat chicken breast with flour. Brown in remaining 1/2 cup butter. Place chicken in 3-quart baking dish. Bake at 375F for 25 minutes or until tender. Serve with White Grape Sauce. To prepare White Grape Sauce. Melt butter in heavy saucepan over low heat. Add flour and stir until smooth. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in sugar, salt and lemon juice. Add grapes just before serving. Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).