Yield: 6 servings

6 Chicken Breasts
1/2 ts Paprika
1/2 c Onion, Chopped
1 pk Hollandaise Sauce Mix
1/2 c Celery, Chopped
3/4 c Milk
3 tb Butter
3 tb White Wine, Dry
1/2 c Swiss Cheese, Shredded
7 1/2 oz Crabmeat
Flaked Salt
1/2 c Herb Stuffing Mix
Pepper
2 tb All-Purpose Flour

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 3 T 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

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