Crab Stuffed Chicken Breasts

[Roxy]

Crab Stuffed Chicken Breasts:

 

4 TBSP Butter

1/4 cup All Purpose Flour

1 cup Chicken Broth

3/4 cup Milk

1/2 cup Onion (chopped)

1 cup Crab meat or Crab Flavored Pollock (you can also use shrimp) (or omit the seafood altogether)

1 can Mushrooms (Pieces and stems) (optional)

1/3 cup Crackers (Salted; about 10)

2 TBSP Parsley

1/2 tsp Salt

1/4 tsp Pepper

4 Chicken Breasts (Boneless, skinless)

4 oz. Swiss Cheese (4 slices, or shredded) (about 1/2 cup or so)

1/2 tsp Paprika

 

In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes, then set aside. In a skillet, sauté onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. Flatten chicken (with a rolling pin) to 1/4 inch thickness. Divide crab mixture into 4 portions, and spoon on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-inch square baking dish. Top with remaining white sauce. Cover and bake at 350 degrees for 45 to 60 minutes or until chicken juices run clear. Uncover and sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve alongside rice.