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Crab Stuffed Chicken Breasts

Ingredients: 6 chicken breasts 1/2 ts paprika 1/2 Cup(s) onion, chopped 1 pk hollandaise sauce mix 1/2 Cup(s) celery, chopped 3/4 c milk 3 Tablespoon(s) butter 2 tb white wine, dry 3 Tablespoon(s) white wine, dry 1/2 c swiss cheese, shredded 7 1/2 Ounce(s) crabmeat, flaked 1 x salt 1/2 Cup(s) herb stuffing mix 1 x pepper 1/8 Cup(s) all-purpose flour Directions: Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T 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 11" X 7" X 2" baking dish , drizzle with 2T 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. Mrs. Robert F. Lewis
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