Recipe(tried): Crab Stuffed Chicken Breasts

CRAB STUFFED CHICKEN BREASTS

6 boneless, skinless chicken breasts
Salt and ground black pepper, to taste
1/2 cup onion, chopped
1/2 cup celery, chopped
3 tablespoon butter
5 tablespoon dry white wine, divided use
7 1/2 oz crabmeat, flaked
1/2 cup herb stuffing mix
2 tablespoon all-purpose flour
1/2 teaspoon paprika
2 tablespoons butter, melted
FOR THE SAUCE:
1 pkg hollandaise sauce mix
3/4 cup milk
1/2 cup shredded Swiss cheese

Pound chicken breasts to flatten. Sprinkle with a little salt and pepper; set aside.

Cook onion and celery in 3 tablespoons butter until tender. Remove from heat; add 3 tablespoons wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure.

Combine flour and paprika; coat chicken.

Place in an 11x7x2-inch baking dish; drizzle with 2 tablespoons melted butter.

Bake uncovered in a 375 degree F oven for 1 hour. Transfer to platter; keep warm.

To make the sauce, blend hollandaise sauce mix and milk in a saucepan. Cook, stirring, until thick. Add remaining 2 tablespoons wine and cheese. Stir until cheese melts.

Serve sauce over chicken.

Makes 6 servings