Crab Stuffed Chicken Breasts

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 boneless skinless chicken breasts
• 3 tablespoons butter
• 1/4 cup flour
• 3/4 cup milk
• 3/4 cup chicken broth
• 1/3 cup dry wine
• 1/4 cup onion, chopped
• 1 tablespoon butter
• 1 (7 1/2 ounce) can crabmeat, drained and flaked
• 1 (4 ounce) can mushrooms, drained and chopped (i always use fresh mushrooms)
• 10 saltine crackers, coarsely crumbled
• 2 tablespoons parsley, chopped
• 1/2 teaspoon salt
• 1 dash pepper
• 1 cup swiss cheese, shredded
• 1/2 teaspoon paprika

Recipe

• 1 pound chicken to about 1/8" thick between 2 pieces of waxed paper.
• 2 in a saucepan, melt 3 tbsp of butter; blend in flour. add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. set aside.
• 3 in skillet cook onion in 1 tbsp of butter until tender, but not brown. stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. stir in 2 tbsp of the sauce.
• 4 top each chicken piece with about 1/4 cup of the crab mixture. fold sides in; roll up.
• 5 place seam down in a 12x8x2-inch baking dish.
• 6 pour remaining sauce over all.
• 7 bake, covered at 350°f until chicken is tender, about 1 hour.
• 8 uncover; sprinkle with swiss cheese and paprika.
• 9 bake until cheese melts, about 2 minutes.