Chicken Breast, Crab Stuffed
rec.food.cooking/John David Auwen
Serves 6

6 chicken breasts
1/2 cup onion, chopped
1/2 cup celery, chopped
3 Tbsp. butter
3 Tbsp. white wine, dry
7 1/2 oz. crabmeat, flaked
1/2 cup herb stuffing mix
2 Tbsp. all purpose flour
1/2 tsp. paprika
1 pkg. Hollandaise sauce mix
3/4 cup milk
2 Tbsp. white wine, dry
1/2 cup Swiss cheese, shredded
salt and pepper to taste

Skin and bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 Tbsp. butter until tender. Remove from heat; add 3 Tbsp. wine, crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in baking dish, drizzle with 2 Tbsp. melted butter. Bake uncovered in 375 F. oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix and milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.