Recipe(tried): Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts
Serves 6

6 chicken breasts, bonesless, skinless and pounded flat
1/2 cup onions, chopped
1/2 cup celery, chopped
3 tbs dry white wine
3 tbs butter or margerine
1 (7oz) can crabmeat, drained and flaked
1/2 cup Herb-Seasoned Stuffing Mix
1 Pkg Hollandaise Sauce mix

Cook onion and celery in butter until tender. Add wine and crabmeat and toss. Add stuffing mix and mix together well. Sprinkle chicken breasts with salt and pepper. Divide stuffing mix between breasts, roll up and secure with picks or skewers. Coat with 2 tbs flour mixed with 1/2 tsp paprika.

Place in a 11x7-inch baking dish. Drizzle with 2 tbs melted butter. Bake, uncovered, for 1 hour in a 375 degree F oven.

Prepare the Hollandaise sauce mix according to the directions on the package. Pour some over the chicken in the serving platter and pass the remainder at the table.