Serves/Makes:6 Servings


Ingredients
3 large whole chicken breasts, halved, boned, and skinned
salt and pepper to taste
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) celery, chopped
3 tbsp (45 ml) butter
5 tbsp (70 ml) white wine
1 cup (225 ml) flaked crab meat
1/2 cup (125 ml) cubed herb-seasoned stuffing
2 tbsp (30 ml) flour
1/2 tsp (2 ml) paprika
6 tbsp (90 ml) butter, melted
1 cup (225 ml) of Hollandaise Sauce

Preparation
Preheat oven to 375 degrees (200 C.).
Pound chicken breasts to flatten; sprinkle with salt and pepper.
Saute onion and celery in 3 tbsp (45 ml) of butter until tender.
Remove from heat and add 3 tbsp (45 ml) of wine, crabmeat, and stuffng.
Toss to blend.
Divide mixture among chicken breasts (about 2 tbsp (30 ml) or so), roll up and secure with toothpicks or string.
Combine flour and paprika and coat chicken.
Place chicken in a baking dish, drizzle with melted butter and bake uncovered for 45 minutes.
Transfer to platter and keep warm.
Add remaining wine to Hollandaise Sauce and spoon over chicken.
Comments
Serving Suggestion: Use a platter with a foundation of colorful steamed rice with red and green pepper pieces to lay the chicken on.

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