6
chicken breasts –boneless
½ cup chopped onion
½ cup celery
3
T butter or oleo
3
T dry white wine
1
(7 ½ oz) can crabmeat, drained and flaked
½ cup herb-seasoned stuffing mix
2
T flour
½ tsp paprika
1
can mushroom soup
¾ milk
2
T dry white wine
½ cup shredded Swiss cheese
Pound chicken to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter till tender. Remove from heat; add 3 T wine, crab, stuffing mix and toss. Divide mixture among the breasts. Roll up and secure Combine flour and paprika; coat chicken. Place in 11x7 baking dish; drizzle with 2 T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter Blend soup and milk; cook and stir till thick. Add remaining wine and cheese; stir till cheese melts. Pour some on chicken, pass remaining
