Crab-Stuffed Chicken Breasts - cooking recipe

Ingredients

6 chicken breasts, skinned and boned
1/2 c. chopped onion
1/2 c. chopped celery
3 Tbsp. margarine
3 Tbsp. dry white wine
1 (7 1/2 oz.) can crab meat, drained and flaked (fresh may be used)
1/2 c. herb-seasoned stuffing mix
1/2 tsp. paprika
2 Tbsp. flour
3/4 c. grated Swiss cheese
1 recipe Blender Hollandaise Sauce (see below)

Preparation

Pound chicken to flatten.
Sprinkle with salt and pepper. Cook onion and celery in margarine until tender.
Remove from heat.
Add wine, crab and stuffing.
Toss.
Divide mixture among breasts.
Roll up and secure.