6 Chicken breasts 1/2 c Onion, chopped
1/2 c Celery, chopped 3 tablespoons of Butter
3 tablespoons of White wine, dry 7 1/2 oz Crabmeat, flaked
1/2 c Herb stuffing mix 2 tablespoons of All-purpose flour
1/2 t Paprika 1 pk Hollandaise sauce mix
3/4 c Milk 2 tablespoons of White wine, dry
1/2 c Swiss cheese, shredded 1 pinch Salt
1 pinch Pepper
Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and
celery in 3 tablespoons of butter until tender. Remove from heat; add 3 tablespoons of 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 2 tablespoons of 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.