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

Pound chicken to flatten; sprinkle with salt and pepper. Cook onion and celery in butter until tender; remove from heat and add wine, crab and stuffing. Mix and toss. Divide mixture among breasts; roll up and secure.

Combine flour and paprika; coat chicken and put in large baking dish. Drizzle with melted butter and bake uncovered at 375 degrees for 1 hour. Put on platter.

Sauce: Blend sauce mix and milk; cook and stir until thick. Add wine and cheese, stirring until cheese melts. Pour over chicken and serve. Can double amount of sauce to have extra to pass.