Chicken Stuffed with Crab

6 chicken boneless breasts

1/2 cup onion, chopped

1/2 cup celery, chopped

3 tablespoons butter

3 tablespoons dry white wine

8 ounces of crab meat

1/2 cup herb-seasoned stuffing mix

2 tablespoons flour

1/2 teaspoon paprika

2 tablespoon butter

2 tablespoons butter

One 10-3/4-ounce can mushroom soup

1/4 cup milk

1/2 cup shredded Swiss cheese

Salt and pepper

Preheat oven to 325F. Pound boneless chicken breast until flattened. Sprinkle with salt and pepper. Saute onion and celery in 3 tablespoons butter until just tender. Remove from heat, add wine, crab and stuffing mix and toss. Divide mixture among 6 breasts equally. Spoon onto chicken breasts, roll and secure with toothpick. Combine flour and paprika and dust over chicken. Place the raw chicken into a greased 9 x l3 inch baking dish and drizzle with 2 tablespoons melted butter. Cover with foil and bake for 1 hour. Uncover and bake an additional 15 minutes. In a saucepan, blend soup and milk, cooking until thick. Stirring constantly, add cheese, stirring until all cheese is melted. Transfer to serving dish, Pour sauce over chicken. Serve remaining sauce as gravy.

Serves 6

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Cajun Country -- New Iberia, Louisiana