Crab Stuffed Chicken Breast

Again, some prep time/work but well worth it!

4 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1/4 cup chopped onion
6 oz can crabmeat - drained, flaked & cartilage removed
4.5 oz can sliced mushrooms, drained
2 tablespoons minced fresh parsley
1/2 tsp salt
dash of black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
1/2 teaspoon paprika

White Sauce: Melt 3 tablespoons of the butter in a med. saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring to a boil. Boil, stirring, for about 2 minutes. Remove from heat & set aside.

In a large skillet melt remaining butter and saute onion over med. heat until transparent. Add crab, mushrooms, parsley, salt, pepper & 2 tablespoons of the white sauce. Heat through.

Preheat oven to 350 degrees. Pound chicken breasts to 1/4 inch thickness. Spoon one forth of the crab mixture onto each chicken breast. Roll up & secure with toothpicks. Place chicken rolls in a lightly greased 9 x 13 baking dish & top with remaining white sauce.

Cover dish and bake at 350 degrees for 30 minutes or until chicken juices run clear. Sprinkle with cheese & paprika. Bake uncovered for an additional 5 minutes or until cheese is melted & bubbly. Remove toothpicks and serve.


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