6 breasts (deboned and skinned)
1/2 c. chopped onion
3 tbsp. dry white wine
1/2 c. herb seasoned stuffing mix
2 tbsp. flour
1/2 c. chopped celery
1/2 c. chopped onion
3 tbsp. butter
1 can crabmeat (rinsed and drained)
1/2 tsp. paprika

Pound chicken. Sprinkle with salt and pepper. Cook onion and celery in butter until tender. Remove from heat, add wine, crab and stuffing mix and toss. Place small amount of stuffing on each breast. Roll and secure with toothpicks. Combine flour and paprika. Coat chicken. Place in baking dish, drizzle with 2 tablespoons melted butter.

Bake uncovered in 375 degree oven for 50 to 60 minutes. Serves 6.