6 skinned, boned chicken breast halves
1/4 tsp. salt
1/4 tsp. lemon pepper
3/4 c. finely chopped green onions with tops
1/2 c. chopped celery
7 tbsp. butter, divided
3 tbsp. dry white wine
1/2 lb. (8 oz.) fresh crab meat, drained and flaked
1/2 c. herb-seasoned stuffing mix
1/2 tsp. dry Italians seasoning
2 tbsp. all-purpose flour
1/2 tsp. paprika
Parsley sprigs
Lemon slices
Pimento slices
Red and green bell pepper slices

Preheat oven to 375 degrees. Pound chicken between wax paper to tenderize and flatten. Sprinkle each chicken breast with salt and pepper. Cook onion and celery in 4 tablespoons butter until tender. Remove from heat, add wine, crab meat, stuffing mix and seasoning; toss. Divide the mixture among breasts. Roll up and secure with toothpicks.

Combine flour and paprika; coat chicken. Place in buttered 11 3/4 x 7 1/2 x 1 3/4-inch baking dish or pan. Melt remaining 3 tablespoons butter; drizzle over chicken. Bake, uncovered 1 hour. Transfer to platter. Remove toothpicks.

SAUCE:

4 1/2 tbsp. butter
4 1/2 tbsp. all-purpose flour
1 c. 2% milk
1/2 c. Half and Half
1 tbsp. Worcestershire sauce
1/4 c. dry white wine
1/2 c. (2 oz.) shredded, fat free Mozzarella cheese
3/4 c. (3 oz.) shredded, fat reduced sharp Cheddar cheese

In medium saucepan over low heat, melt butter, add flour and blend. Stir in milk and Half and Half, blending until thick. Add Worcestershire sauce, wine, and Mozzarella and Cheddar cheeses. Stir until melted. Pour over chicken breasts. Decorate platter with parsley, sliced lemon, pimiento and bell pepper slices. Preparation time: 2 hours. 6 servings.