Recipe - Crab Stuffed Chicken Breasts

6 Chicken breasts
One half cup Celery, chopped
3 tablespoon White wine, dry
One half cup Herb stuffing mix
One half teaspoon Paprika
Three fourths cup Milk
One half cup Swiss cheese, shredded
Pepper
One half cup Onion, chopped
3 tablespoon Butter
7 One half ounce Crabmeat, flaked
2 tablespoon Allpurpose flour
1 pack Hollandaise sauce mix
2 tablespoon White wine, dry
Salt

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

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip