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

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

Place in a 11 3/4" x 7 1/2" x 1 3/4" baking dish; drizzle with melted butter. Bake, uncovered in a 375 degree oven for 1 hour. Transfer to platter. Blend sauce mix and milk; cook and stir until thickened. Add remaining wine and cheese; stir until cheese melts. Pour some on chicken and pass remaining sauce. Serves 6.