Chicken La Crab

• 12 skinless, boneless chicken breasts
• 1/4 tsp. each salt and ground pepper
• 1 c. each chopped onions and celery
• 2/3 c. butter, divided
• 1 1/4 c. dry white wine, divided
• 2 (7 1/2 oz.) cans crab meat, drained and flaked
• 1 c. dry herb-seasoned stuffing mix
• 1/4 c. flour
• 1 tsp. paprika
• 2 (1 1/4 oz.) pkg. Hollandaise sauce mix
• 1 1/2 c. milk
• 1 c. (4 oz.) shredded Swiss cheese

1. Pound chicken breasts to flatten.
2. Sprinkle with salt and pepper.
3. Cook onions and celery in 1/2 cup butter until transparent.
4. Remove from heat and add 6 tablespoons wine, the crab and stuffing mix; mix well.
5. Divide mixture among chicken breasts, placing in center of each piece.
6. Roll up and secure with toothpicks.
7. Combine flour and paprika. Roll chicken in mixture to coat.
8. Divide between two 11 x 7-inch casseroles.
9. Drizzle remaining butter on top.
10. Bake in 375u0b0 oven for 1 hour.

skinless, salt, onions, butter, white wine, crab meat, flour, paprika, hollandaise sauce mix, milk, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142908 (may not work)