6 chicken breasts, skinned & boned
1/2 c. chopped onion
1/2 c. chopped celery
3 tbsp. butter
3 tbsp. dry white wine or lemon juice
1 can (7 1/2 oz.) crab meat (or shrimp cooked & chopped) (drained & flaked)
1/2 c. herb seasoned stuffing mix

Pound chicken to flatten. Sprinkle with salt and pepper. Cook onion and celery in 3 tablespoons butter until tender. Remove from heat. Add wine or lemon juice, crab or shrimp and stuffing mix. Toss. Divide mix among breasts. Roll up and secure. Coat with mixture of 2 tablespoons flour and 1/2 teaspoon paprika.

Place in 11 x 7 x 2 inch baking dish. Drizzle on 2 tablespoons melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Pour on sauce (or serve separately).

SAUCE:

1 env. Hollandaise sauce mix
3/4 c. milk
2 tbsp. dry wine or lemon juice
1/2 c. (2 oz.) shredded Swiss cheese

Blend sauce mix and milk. Cook and stir until thick. Add remaining ingredients. Stir until cheese melts. Pour some on chicken and pass remaining.