Ingredients

6 chicken breasts
1/2 C. onion, chopped
1/2 C. celery, chopped
3 Tbsp. butter
3 Tbsp. white wine, dry
7-1/2 oz. crabmeat, flaked
1/2 C. herb stuffing mix
2 Tbsp. all-purpose flour
1/2 tsp. paprika
1 pack hollandaise sauce mix
3/4 C. milk
2 Tbsp. white wine, dry
1/2 C. Swiss cheese, shredded
salt and pepper to taste

Cooking Instructions

Skin and bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 Tbls. butter until tender. Remove from heat; add 3 Tbls. wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11x7x2-inch baking dish, drizzle with 2 Tbls. melted butter. Bake uncovered in 375 oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)