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Crab stuffed chicken breasts

Yield: 6 Servings

Ingredients:

• 6 ea Chicken breasts
• 1/2 c Onion chopped
• 1/2 c Celery chopped
• 3 tb Butter
• 3 tb White wine dry
• 7 1/2 oz Crabmeat flaked
• 1/2 c Herb stuffing mix
• 2 tb All-purpose flour
• 1/2 ts Paprika
• 1 pk Hollandaise sauce mix
• 3/4 c Milk
• 2 tb White wine dry
• 1/2 c Swiss cheese shredded
• 1 x Salt
• 1 x Pepper

Instructions:

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine the crab and stuffing mix and toss. Divide mixture among breasts. Roll up and secure. Combine flour paprika. Coat chicken. Place in 11" X 7" X 2" baking dish drizzle with 2T melted butter. Bake uncovered in 375 degree oven 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. Mrs. Robert F. Lewis

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