6 chicken breasts, skinned & boned
1 (7 1/2 oz.) can crabmeat, drained & flaked
1/2 c. herb-seasoned stuffing mix
1/2 c. onion, chopped
1/2 tsp. paprika
3/4 c. milk
1 envelope Hollandaise sauce mix
1/2 c. celery, chopped
3 tbsp. white wine
2 tbsp. dry white wine
1/2 c. Swiss cheese, shredded

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 and add the 3 tablespoons wine, the crab and stuffing mix; toss. Divide mixture among breasts. Roll up and secure. Combine flour and paprika and coat the chicken. Place in baking dish and 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, stirring until cheese melts. Pour some on the chicken and pass the remaining sauce.