Crab and Chicken

• 6 chicken breasts, skinned and boned
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 3 Tbsp butter or margarine
• 3 Tbsp dry white wine
• 1 7½-oz can crab meat, drained and flaked
• 1/2 cup herb-seasoned stuffing mix
• 2 Tbsp flour
• 1/2 tsp paprika
• 1 envelope hollandaise sauce mix
• 3/4 cup milk
• 2 Tbsp dry white wine
• 1/2 cup (2-oz) shredded process Swiss cheese

Pound chicken to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in the 3 Tbsp butter till tender. Remove from heat; add the 3 Tbsp wine, the crab and stuffing mix; toss. Divide mixture among breasts. Roll up and secure. Combine flour and paprika; coat chicken. Place in 11-3/4×7-1/2x 1-3/4 inch baking dish; drizzle with 2 Tbsp melted butter. Bake, uncovered, in 375 degree oven for 1 hour. Transfer to platter. Blend sauce mix and milk; cook and stir till thick. Add remaining wine and cheese; stir till cheese melts. Pour some on chicken; pass remaining.

Yield: 6 servings