Crab Stuffed Chicken Breasts

• 6 chicken breasts
• 12 cup onion, chopped
• 12 cup celery, chopped
• 3 tablespoons butter
• 3 tablespoons white wine, dry
• 7 12 ounces crabmeat, flaked
• 12 cup herb stuffing mix
• 2 tablespoons all-purpose flour
• 12 teaspoon paprika
• 1 packet hollandaise sauce mix
• 34 cup milk
• 2 tablespoons white wine, dry
• 12 cup swiss cheese, shredded
• salt
• pepper

1. Skin & bone chicken breasts; pound to flatten.
2. Sprinkle with a little salt and pepper.
3. Cook onion and celery in 3T butter until tender.
4. Remove from heat; add 3T wine, the crab and stuffing mix, and toss.
5. Divide mixture among breasts.
6. Roll up and secure.
7. Combine flour, paprika.
8. Coat chicken.
9. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter.
10. Bake uncovered in 375 degree oven for 1 hour.
11. Transfer to platter.
12. Blend hollandaise sauce mix, milk.
13. Cook, stirring, until thick.
14. Add remaining wine and cheese.
15. Stir until cheese melts.
16. Serve over chicken.

chicken breasts, onion, celery, butter, white wine, crabmeat, herb stuffing mix, flour, paprika, hollandaise sauce mix, milk, white wine, swiss cheese, salt, pepper

Taken from www.food.com/recipe/crab-stuffed-chicken-breasts-7197 (may not work)