6    Chicken breasts

    1/2 c  Onion, chopped

    1/2 c  Celery, chopped

      3 T  Butter

      3 T  White wine, dry

  7 1/2 oz Crabmeat, flaked

    1/2 c  Herb stuffing mix

      2 T  All-purpose flour

    1/2 t  Paprika

      1 pk Hollandaise sauce mix

    3/4 c  Milk

      2 T  White wine, dry

    1/2 c  Swiss cheese, shredded

           Salt
           Pepper
  Skin & 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 375 degree 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.
  Mrs. Robert F. Lewis