Crab Stuffed Chicken Breasts

So I was apparently SO hungry that I forgot to take a picture of this meal BEFORE eating - so you get the "halfway" shot :)  It was super good - and the Apple Romaine Salad and chicken breasts went really well together. 

Ingredients: 

6 boneless chicken breasts

Salt / pepper

½ cup celery, chopped

½ cup onion, chopped

3 tablespoon butter

3 tablespoon white wine

6 oz canned crabmeat, drained, flaked 
½ cup herb seasoned stuffing mix
2 tablespoon flour

½ teaspoon paprika

2 tablespoon butter, melted

For the sauce:

1 envelope hollandaise sauce mix(Durkee/McCormick brand)

2 tablespoon white wine

½ cup Swiss cheese, shredded

Rinse chicken and pat dry.  Place between 2 sheets of plastic wrap and gently pound to flatten to ¼ inch thick. Season with salt and pepper. 

Sauté celery, onion, and butter in a skillet over medium heat until soft and translucent but not browned.  Remove from heat.  Add the white wine, crab, and herb stuffing – mix all together.

Divide the crab mixture and shape into 6 rod-shaped pieces.  Place one rod on top of each piece of flattened chicken.  Roll or fold chicken to encase the filling, secure with toothpicks or string.

Combine the flour and paprika.  Roll the chicken in the flour mixture and place in a 9x13 inch pan.  Drizzle with the 2 Tablespoon melted butter.

Bake in a preheated 350 degree oven for 45 minutes.  Remove pan, cover with foil, return to oven and bake for an additional 30 minutes.  Transfer chicken to a heated platter.

Meanwhile, prepare sauce by following the directions on the hollandaise sauce mix, except; reduce the liquid by 2 Tablespoons.  At the end of the cooking time, add 2 Tablespoon white wine and the cheese, stirring until cheese melts.  Pour half of sauce over the chicken, pass the remaining sauce in a container.