Crab Stuffed Chicken Breasts
From: Mrs. Robert F. Lewis
Servings: 6

6 each chicken breasts
1/2 cup onion -- chopped
1/2 cup celery -- chopped
3 tablespoons butter
3 tablespoons white wine -- dry
7 1/2 ounces crabmeat -- flaked
1/2 cup herb stuffing mix
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1 package hollandaise sauce mix
3/4 cup milk
2 tablespoons white wine -- dry
1/2 cup Swiss cheese -- shredded
salt
pepper

Skin & 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 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11x7x2-inch baking dish, drizzle with 2 Tbsp melted butter.

Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.