Crab Stuffed Chicken Breasts

• 3 large whole chicken breasts, halved, boned, and skinned
• salt and pepper, to taste
• 1/2 cup (125 ml) onion, chopped
• 1/2 cup (125 ml) celery, chopped
• 3 tbsp (45 ml) butter
• 5 tbsp (70 ml) white wine
• 1 cup (225 ml) flaked crab meat
• 1/2 cup (125 ml) cubed herb-seasoned stuffing
• 2 tbsp (30 ml) flour
• 1/2 tsp (2 ml) paprika
• 6 tbsp (90 ml) butter, melted
• 1 cup (225 ml) of Hollandaise Sauce

1. Preheat oven to 375 degrees (200 C.).
2. Pound chicken breasts to flatten; sprinkle with salt and pepper.
3. Saute onion and celery in 3 tbsp (45 ml) of butter until tender.
4. Remove from heat and add 3 tbsp (45 ml) of wine, crabmeat, and stuffng.
5. Toss to blend.
6. Divide mixture among chicken breasts (about 2 tbsp (30 ml) or so), roll up and secure with toothpicks or string.
7. Combine flour and paprika and coat chicken.
8. Place chicken in a baking dish, drizzle with melted butter and bake uncovered for 45 minutes.
9. Transfer to platter and keep warm.
10. Add remaining wine to Hollandaise Sauce and spoon over chicken.

chicken breasts, salt, onion, celery, butter, white wine, crab meat, stuffing, flour, paprika, butter, hollandaise sauce

Taken from online-cookbook.com/goto/cook/rpage/000BFA (may not work)