CRAB STUFFED CHICKEN BREASTS

6 chicken breasts
l/2 cup onion; chopped
l/2 cup chopped celery
3 tbsps. butter
3 tbsps. dry white wine
7-l/2 oz. crabmeat; flaked
l/2 cup herb stuffing mix
2 tbsps. flour
l/2 tsp. paprika
l pkg. Hollandaise sauce mix
3/4 cup milk
2 tbsps. dry white wine
l/2 cup swiss cheese; shredded
Salt & pepper
Skin & bone chicken breasts and pound to flatten. Sprinkle with
s&p. Cook onion and celery in butter until tender. Remove from heat;
add wine, crab and stuffing mix, and toss. Divide mixture among
breasts. Roll up and secure. Combine flour, paprika. Coat chgicken.
Place in llx7″ baking dish, drizzle with 2 tbsps. melted butter.
Bake uncovered in 375 oven for l hour. Trnsfer to platter. Blend
hollandaise sauce mix, milk. Cook stirring, until thick. Add
remaining wine and cheese. Stir until cheese meltes. Serve over
chicken.
Serves 6. Prodigy