crab stuffed chicken breasts

Ingredients

• Servings: 4
• 4 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/4 cup chopped onion
• 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/3 cup crushed saltine crackers
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 4 skinless, boneless chicken breast halves
• 1 cup shredded swiss cheese
• 1/2 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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. remove from heat and set aside.
• in a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. heat through.
• preheat oven to 350 degrees f (175 degrees c).
• pound chicken breasts to 1/4 inch thickness. spoon about 1/4 of the crab mixture the edge of each chicken breast; roll up and secure with toothpicks. place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
• cover dish and bake at 350 degrees f (175 degrees c) for 30 minutes or until chicken juices run clear. sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. remove toothpicks and serve.