6 chicken breasts, skinned and boned
1/2 c. chopped onions
1/2 c. chopped celery
3 tbsp. butter
3 tbsp. white wine
7 1/2 oz. can crabmeat
1 1/2 c. herb seasoned stuffing mix

Combine:

2 tbsp. flour
1/2 tsp. paprika

SAUCE:

1 env. Hollandaise sauce mix and required butter
3/4 c.milk
2 tbsp. white wine
1/2 c. shredded Swiss cheese

Flatten chicken; salt and pepper. Stuffing: cook onion and celery in 1 tablespoon butter, remove from heat, add wine, crab and stuffing mix; toss. Divide stuffing among breasts; roll and secure with picks. Coat with flour and paprika mix. Place in baking dish; drizzle with 2 tablespoons butter. Bake at 375 degrees for 1 hour. Prepare sauce mix using only 3/4 cup milk; add wine and cheese. Serve chicken with sauce.