Crab Stuffed Chicken Breasts

Course : Seafoods
Serves: 6
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6 medium chicken breasts
1/2 cup onion -- chopped
1/2 cup celery -- chopped
3 tablespoons butter
3 tablespoons white wine -- dry
7 1/2 ounces crabmeat -- flaked
1/2 cup herb stuffing mix
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1 package hollandaise sauce mix
3/4 cup milk
2 tablespoons white wine -- dry
1/2 cup Swiss cheese -- shredded
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation / Directions:

Skin and bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375F oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.

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