| | Directions | | Pound chicken breasts flat, then salt & pepper. Cook onion & celery in butter. Remove from heat and add 3 tablespoons wine, crabmeat, and stuffing mix. Spread 1/6 mixture on each breast, roll up, secure with tooth pick. Combine flour & paprika, dust chicken and place in large baking dish. Drizzle with 2 tablespoons butter. Bake at 375° for about an hour. While chicken bakes, prepare hollandaise sauce as directed - then add 1/4 cup wine and cheese. |
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| Ingredients | | - |  | 6 chicken skinless breast halves, |
| - | | salt & pepper to taste |
| - | | 3/4 cup chopped onion |
| - | | 1/2 cup chopped celery |
| - | | 3 tablespoons butter |
| - | | 1/4 cup dry wine (divided) |
| - | | 1 can crab meat, drained (7 ounce can) |
| - | | 1/2 cup seasoned stuffing mix |
| - | | 2 tablespoons flour |
| - | | 1/2 teaspoon paprika |
| - | | 2 tablespoons melted butter |
| - | | 1 package Hollandaise sauce mix |
| - | | 1/2 cup Milk |
| - | | 1 cup shredded Swiss cheese |
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