Crab Stuffed Chicken Breasts

Ingredients

• 4 tablespoons butter divided
• 4.5 ounce mushrooms drained sliced canned
• 1 cup chicken broth 
• 6 ounce crabmeat flaked drained canned
• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh minced
• 1 pinch pepper black
• 0.5 cup milk 
• 0.3 cup onion chopped
• 0.5 teaspoon paprika 
• 0.5 teaspoon salt 
• 0.3 cup saltines crushed
• 4  chicken breast halves boneless skinless
• 1 cup swiss cheese shredded

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• toothpicks

Directions

1. To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes.
2. Remove from heat and set aside.
3. In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender.
4. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce.
5. Heat through.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks.
8. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
9. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear.
10. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly.
11. Remove toothpicks and serve.