Chicken Crabs with Dill Hollandaise

1 whole skinless, boneless chicken breast
cut into two pieces

4 large shrimp

2 strips of bacon

1 egg yolk

1/2 cup butter or margarine melted

1 tbsp dill weed

juice of 1/2 lemon

1/2 tsp celery salt

1/2 cup butter or margarine melted

Pound each piece of chicken breast to flatten. Peel shrimp, leaving tail fins intact.

Place one shrimp on each side of flattened breast, tail out, and roll up.

Chicken breast and shrimp now resemble a crab. Wrap with 1 piece of bacon

and secure with a toothpick. Bake at 350 degrees for 15-20 minutes, or until done.

In the top half of a double boiler, place egg yolk, dill weed, lemon juice and celery salt.

With a wire whisk, whip over boiling water. Slowly add melted butter,

while continuing to whisk. A little warm water may be added to correct consistency.

Place chicken crabs on serving plates. Pour hollandaise on top, or use a a dipping sauce.