Stuffed Chicken Breasts with White Grape Sauce

  • Yield: 12 servings


12-- chicken breast halves, skinned and boned
12slices white bread, cut into 1/4-inch cubes
1/2cup minced onion
1/2cup finely chopped celery
3/4cup butter, melted, divided
1/2teaspoon salt
1/4teaspoon pepper
1/4teaspoon sage
1-- (6-ounce) package frozen crabmeat, thawed
1cup all-purpose flour
White Grape Sauce:
3tablespoons butter
3tablespoons all-purpose flour
1 1/2cups chicken broth
2tablespoons sugar
1/2teaspoon salt
2teaspoons lemon juice
1pound white seedless grapes


  1. Flatten each chicken breast to 1/4-inch thickness.
  2. Combine bread cubes, onion, celery, 1/4 cup butter, salt, pepper, sage and crabmeat.
  3. Spoon stuffing into center of each chicken breast.
  4. Roll and secure with a toothpick.
  5. Coat chicken breast with flour.  Brown in remaining 1/2 cup butter.
  6. Place chicken in 3-quart baking dish.
  7. Bake at 375F for 25 minutes or until tender.  Serve with White Grape Sauce.
  8. To prepare White Grape Sauce.  Melt butter in heavy saucepan over low heat.
  9. Add flour and stir until smooth.
  10. Cook over medium heat, stirring constantly until thickened and bubbly.
  11. Stir in sugar, salt and lemon juice.
  12. 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).