Crab Stuffed Chicken Breasts
Rec.food.recipes/Anna Free (2001)
Yield: 6 Servings

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
1 salt
1 pepper

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, 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.