6 tbsp. butter
1/2 c. celery
1/2 c. onion
3 tbsp. white wine
7 1/2 oz. crab meat
1 c. Pepperidge Farm seasoned stuffing
2 chicken breasts

Saute celery and onion in butter; add white wine, crab meat, and stuffing. Pound chickens; put stuffing on breast. Roll up. Roll breast in flour. Sprinkle with paprika. Bake at 350 degrees for 1 hour, covered.

SAUCE:

3/4 c. milk
2 tbsp. white wine
4 slices processed Swiss cheese
1 pkg. Hollandaise sauce

Cook. Easy but elegant.