Crab Stuffed Chicken Breasts

Slice each chicken breast in half, but avoid cutting all of the way through. (You should be able to open the chicken breast like you would open a book). Place the breasts in a large resealable bag and pound flat.

In a pan over medium heat, melt 2 tablespoons butter. Saute chopped celery and onion until cooked. Once cooked, turn off heat and stir in broth, stuffing mix, and imitation crab.

Divide stuffing between the pounded breasts. Carefully roll the breasts in a tight spiral and secure with toothpicks.

In a shallow dish, combine flour and paprika. Melt remaining butter. Gently dip each stuffed breast in melted butter and roll in flour mixture to lightly coat.

Place chicken breasts in greased baking dish. Drizzle with any remaining melted butter. Bake, uncovered, for 1 hour at 375ºF.

When cooked, slice and serve topped with Hollandaise sauce.