Ingredients
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1/2 cup finely chopped onion
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1/4 cup chopped fresh mushrooms
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1/4 cup finely chopped celery
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3 tablespoons all-purpose flour
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1/2 teaspoon salt, divided
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1 cup chicken broth
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1/2 cup milk
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4 boneless skinless chicken breasts, halved (6 ounces each)
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1/8 teaspoon white pepper
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1/2 cup dry breadcrumbs
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1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
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12 fresh spinach leaves, chopped
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1 tablespoon minced fresh parsley
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1 cup shredded swiss cheese
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hot cooked rice
Instructions
- FOR THE SAUCE; in a skillet, sauté the onion, mushrooms and celery in butter until tender.
- Stir in flour and 1/4 teaspoon salt until blended.
- Gradually add broth and milk.
- Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
- Remove from the heat.
- Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
- In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
- Spoon 1/4 cup of this mixture down the center of each chicken breast half.
- Roll up; secure with toothpicks.
- Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
- Top with remaining sauce.
- Cover and bake at 375°F for 35 to 45 minutes or until juices run clear.
- Sprinkle with cheese.
- Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
- Discard the toothpicks.
- Serve with the rice. 4 servings.
- Taste of Home.