Crab-stuffed Chicken Breasts

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 3/4 cup milk
• 1/4 cup onion, chopped
• 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1/3 cup saltine, crushed (about 10 crackers)
• 2 tablespoons fresh parsley, minced
• 1/2 teaspoon salt
• 1 dash pepper
• 4 (1/4 ounce) boneless skinless chicken breast half (about 1 pound)
• 1 cup swiss cheese, shredded
• 1/2 teaspoon paprika
• hot cooked rice (optional)

Recipe

• 1 in a saucepan, melt 3 tablespoons butter.
• 2 stir in flour until smooth.
• 3 gradually stir in broth and milk.
• 4 bring to a boil; boil and stir for 2 minutes.
• 5 remove from the heat; set aside.
• 6 in a skillet, saute onion in remaining butter until tender.
• 7 add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2.
• 8 tablespoons of the sauce; heat through.
• 9 flatten chicken to 1/4-in. thickness.
• 10 spoon about 1/2 cup of the crab mixture on each chicken breast.
• 11 roll up and secure with a toothpick.
• 12 place in a greased 9-in. square baking dish.
• 13 top with remaining sauce.
• 14 cover and bake at 350 for 30 minutes or until chicken juices run clear. sprinkle with cheese and paprika.
• 15 bake, uncovered, 5 minutes longer or until cheese is melted.
• 16 remove toothpicks.
• 17 serve with rice if desired.
• 18 yield: 4 servings.