Chicken Stuffed with Crabmeat

• 6 chicken breasts
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 3 tbsp. butter
• 3 tbsp. white wine (dry)
• 7-1/2 oz. crabmeat, flaked
• 1/2 cup herb stuffing mix
• 2 tbsp. flour
• 1/2 tsp. Paprika
• 2 tbsp. butter, melted
• 1 pkg. Hollandaise sauce mix
• 3/4 cup milk
• 2 tbsp. white wine, dry
• 1/2 cup Swiss cheese, shredded
• Salt, to taste
• Pepper, to taste

1. Skin and bone chicken breasts; pound to flatten.
2. Sprinkle with a little salt and pepper.
3. Cook onion and celery in 3 tbsp.
4. butter until tender.
5. Remove from heat; add 3 tbsp.
6. wine, the crab and stuffing mix, and toss.
7. Divide mixture among breasts.
8. Roll up and secure.
9. Combine flour, paprika.
10. Coat chicken.
11. Place in 11x7x2-inch baking dish, drizzle with 2 tbsp.
12. melted butter.
13. Bake uncovered in 375F oven for 1 hour.
14. Transfer to platter.
15. Blend hollandaise sauce mix and milk.
16. Cook, stirring, until thick.
17. Add remaining wine and cheese.
18. Stir until cheese melts.
19. Serve over chicken.

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

Taken from www.foodgeeks.com/recipes/455 (may not work)