Shelly's Recipe

CRAB STUFFED CHICKEN BREASTS

Category: Chicken

6 chicken breasts
1/2 cup celery and onion, 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
1 pkg hollandaise sauce mix
3/4 cup milk
2 tbsp white wine, dry
1/2 cup Swiss cheese, shredded
Salt and pepper

Skin and bone chicken breasts and lb to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 tbsp butter until tender. Remove from heat; add 3 tbsp wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken.

Place chicken in 11x7 inch baking dish, drizzle with 2 tbsp melted butter. Bake uncovered at 375 for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.