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CRAB-STUFFED CHICKEN BREASTS 
6 chicken breasts, skinned and boned
1/2 c. chopped onion
1/2 c. chopped celery
3 tbsp. butter
3 tbsp. dry white wine
1 (7 1/2 oz.) can crab meat, drained and flaked
1/2 c. herb seasoned stuffing mix
2 tbsp. flour
1/2 tsp. paprika
1 env. hollandaise sauce mix
3/4 c. milk
2 tbsp. dry white wine
1/2 c. (2 oz.) shredded process Swiss cheese

Pound chicken to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in the 3 tablespoons butter until tender. Remove from heat; add the 3 tablespoons wine, the crab, and the stuffing mix; toss. Divide mixture among breasts. Roll up and secure.

Combine flour and paprika; coat chicken. Place in 11 3/4 x 7 1/2 x 1 3/4 inch baking dish; drizzle with 2 tablespoons melted butter. Bake, uncovered, in 375 degree oven for 1 hour. Transfer to platter. Blend sauce mix and milk; cook and stir until thick. Add remaining wine and cheese; stir until cheese melts. Pour some on chicken; pass remaining. Makes 6 servings.

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