---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crab Stuffed Chicken Breasts
 Categories: Poultry, Fish/sea, Londontowne
      Yield: 6 servings
 
      6 ea Chicken breasts                   1/2 ts Paprika
    1/2 c  Onion, chopped                      1 pk Hollandaise sauce mix
    1/2 c  Celery, chopped                   3/4 c  Milk
      3 tb Butter                              2 tb White wine, dry
      3 tb White wine, dry                   1/2 c  Swiss cheese, shredded
  7 1/2 oz Crabmeat, flaked                    1 x  Salt
    1/2 c  Herb stuffing mix                   1 x  Pepper
      2 tb All-purpose flour              
 
  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
 
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