1/2 lb. fresh tiny shrimp, shelled
8 pieces chicken breasts
1/4 c. onion
1/4 c. finely chopped celery
1/2 tsp. salt
1 pkg. crescent Hollandaise sauce mix
1/4 tsp. pepper
1/2 tsp. garlic powder

Preheat oven to 300 degrees. Make Hollandaise sauce according to directions. Remove skin from chicken. Split breasts open. Mix shrimp and 2/3 of Hollandaise with celery and onions. Lightly salt chicken inside and out. Fill with stuffing mixture of shrimp and sauce. Arrange close together in cake pan.

Top each piece with remaining sauce. Sprinkle lightly with garlic, pepper, and salt. Cover and bake in 300 degree oven for 30 minutes. Remove cover, raise heat to 375 degrees and cook for 15 minutes. Serves 8.