These chicken breasts are heavenly.  White wine, crab meat, and stuffing mix make the filling for these chicken breasts.  The addition of Hollandaise sauce make these so delicious.

Crab Stuffed Chicken Breasts

Yield: 6 servings.

6 boneless, skinless chicken breast halves
salt and pepper to taste
3/4 C. chopped onion
1/2 C. chopped celery
3 Tbsp. butter
1/4 C. plus 3 Tbsp. dry white wine (divided)
1 (7 oz.) can drained crabmeat
1/2 C. seasoned stuffing mix
2 Tbsp. flour
1/2 tsp. paprika
2 Tbsp. butter, melted
1 packet hollandaise sauce mix
1 1/2 C. milk
1 C. fresh shredded Swiss cheese

Pound chicken breasts flat, then salt and pepper.

Cook onion and celery in 3 Tbsp. butter. Remove from heat and add 3 Tbsp. wine, crabmeat, and stuffing mix.

Spread 1/6 of crab mixture on each chicken breast half. Roll up and secure with a toothpick.

Combine flour and paprika–dust chicken and place in a large baking dish. Drizzle with 2 Tbsp. melted butter.

Bake at 375 degrees for about 1 hour.

While chicken bakes, prepare sauce as directed. Then add 1/4 C. wine and cheese.

Thanks to KellyK for sharing this recipe.