Ingredients:
8 boneless chicken breasts
1/4 cup butter ( divided)
1/4 cup all-purpose flour
3/4 cup chicken broth
3/4 cup milk
1/3 cup white wine
1/4 cup chopped onions
1 (7 1/2 ounce) cans crabmeat or 3/4 cup fresh lump crabmeat
1 (3 ounce) cans chopped mushrooms, drained
1/2 cup cracker crumbs
1/2 cup chopped fresh parsley
1 cup shredded swiss cheese
1/2 teaspoon paprika
salt and pepper
Directions:
Preheat oven to 350 degrees.
Place chicken between sheets of heavy duty plastic wrap.
Flatten to an even thickness using a meat mallet.
Set aside Melt 3 tbs butter in a saucepan over medium heat.
Add flour, whisking until smooth.
Cook 1 minute, whisking constantly, until mixture has thickened and bubbly.
set aside.
Melt remaining 1 tbs butter in a skillet.
Add onion and saute until tender.
Combine onion, crab, mushrooms, cracker crumbs, parsley, salt& pepper in a bowl.
Stir in 3 tbs sauce.
Place 1/4 cup crab mixture on top of each chicken breast.
Fold in sides of chicken to cover stuffing.
Place seam side down in a greased 13×9 inch baking dish.
Pour remaining sauce over chicken.
Bake covered for 1 hour.
Remove chicken from oven and sprinkle with cheese& paprika.
Increase oven temperature to broil.
Broil chicken for 2 minutes or until cheese melts.
Servings: 8
Time preparation: 25 min.
Time total: 87 min.