4 chicken breasts, boned, skinned and pounded
1/4 c. onion, chopped
2 tbsp. white wine
2 tbsp. butter
5 oz. flaked crabmeat, drained
1/2 c. stuffing mix
1/4 c. celery, chopped

Cook onion and celery in butter. Add wine and crab and toss. Add stuffing mix and mix well. Sprinkle salt and pepper on chicken. Divide stuffing between chicken breasts; roll and secure.

Coat with 2 teaspoons flour mixed with 1/2 teaspoon paprika. Place in 11x7 pan. Drizzle with 2 tablespoons melted butter. Bake, uncovered, at 375 degrees for 1 hour. Serve with Hollandaise sauce.