6 chicken breasts, skinned, boned and pounded flat
1/2 c. chopped onion
1/2 c. chopped celery
3 tbsp. dry white wine
3 tbsp. butter
1 (7 oz.) can crabmeat, drained and flaked
1/2 c. herb seasoned stuffing mix

Cook onion and celery in butter until tender. Add wine and crabmeat and toss. Add stuffing mix and mix well together. Sprinkle chicken breasts with salt and pepper. Divide stuffing between breasts, roll and secure with toothpicks. Coat with 2 tablespoons flour mixed with 1/2 teaspoon paprika.

Place in an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Bake, uncovered, for 1 hour in a 375 oven. Serve with Hollandaise sauce mix, or make your own, blended with 3/4 cup milk, cook, stirring until thick. Add 2 tablespoons dry white wine and 1/2 cup (2 ounce) shredded process Swiss cheese. Stir until cheese melts. Pour some over chicken on serving platter, pass remainder. Serves 6.