6 chicken breasts, skinned, boned and flattened
Salt and freshly ground pepper to taste
1/2 c. chopped onion
1/2 c. chopped celery
5 tbsp. butter, divided
1 (6 1/2 oz.) can crab meat, drained
1/2 c. herb seasoned stuffing mix
5 tbsp. dry white wine, divided
2 tbsp. flour
1/2 tsp. paprika
3/4 c. milk
1 (1 1/4 oz.) pkg. Hollandaise sauce mix
1/2 c. shredded Swiss cheese
Finely minced parsley (garnish)

Sprinkle chicken breasts with salt and pepper. Saute onion and celery in 3 tablespoons butter until tender. Remove from heat; add crab, stuffing mix and 3 tablespoons wine and toss lightly to blend. Place equal portion of mixture on each chicken breast. Roll up and secure with skewers or tie with twine. Combine flour and paprika; coat chicken with mixture. Place in greased 12 x 8 inch baking dish.

Melt 2 tablespoons butter and drizzle on top. Bake at 375 degrees for 1 hour. Blend milk and Hollandaise sauce mix. Cook and stir over low heat until thickened. Add cheese and 2 tablespoons wine; stir until cheese melts. Pour half the sauce over chicken breasts. Sprinkle with parsley. Pass remaining sauce at table. Serves 6.