6 whole chicken breasts, skinned and boned
1/2 c. chopped onions
1/2 c. chopped celery
5 tbsp. butter (divided)
1 (7 1/2 oz.) can crab meat, drained, flaked and cartilage removed
1/2 c. herb seasoned stuffing mix
5 tbsp. dry white wine
2 tbsp. all purpose flour
1/2 tsp. paprika
1 env. hollandaise sauce mix (enough for 1 c.)
3/4 c. milk
1/2 c. shredded processed Swiss cheese

Preheat oven to 375 degrees. Pound chicken to flatten. Sprinkle with salt and pepper. Cook onion and celery in 3 tablespoons butter until tender. Remove from heat; add crab, stuffing mix, and 3 tablespoons wine; toss. Divide mixture among chicken pieces. Roll up and secure. Combine flour and paprika; coat chicken. Place in a 12 x 7 1/2 x 2 inch baking dish. Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375 degrees for 1 hour. Transfer to warm platter. Blend sauce mix and milk; cook and stir until thick. Add cheese and remaining wine; stir until cheese melts. Pour some sauce over chicken; pass remaining sauce.