Crab Stuffed Chicken Breasts
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
3 Tbs. Dry White Wine
3 Tbs. Butter or Margarine
1 - 7 Oz. Can Crabmeat, drained & flaked
1/2 Cup Herb-Seasoned Stuffing Mix
Cook onion and celery in butter or margarine until tender.
Add wine and crab-meat and toss.
Add stuffing mix and mix together well.
Sprinkle chicken breasts with salt and pepper.
Divide stuffing between breasts, roll and secure with toothpicks or skewers.
Coat with 2 tbs flour mixed with 1/2 tsp.paprika.
Place in an 11 3/4 x 71/2 x 1 3/4 inch baking dish.
Drizzle with 2 tbs melted butter.
Bake, uncovered, for 1 hour in a 375 degree oven.