Crab Stuffed Chicken Breasts

6 Chicken breasts

1/2 c Onion, chopped

1/2 c Celery, chopped

3 T Butter

3 T White wine, dry

7 1/2 oz Crabmeat, flaked

1/2 c Herb stuffing mix

2 T All-purpose flour

1/2 t Paprika

1 pk Hollandaise sauce mix

3/4 c Milk

2 T White wine, dry

1/2 c Swiss cheese, shredded

Salt Pepper 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