Ingredients
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8 boneless skinless chicken breasts
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3 tablespoons butter
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1/4 cup flour
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3/4 cup milk
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3/4 cup chicken broth
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1/3 cup dry white wine
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1/4 cup onion, chopped
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1 tablespoon butter
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1 (7 1/2 ounce) can crabmeat, drained and flaked
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1 (4 ounce) can mushrooms, drained and chopped (I always use fresh mushrooms)
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10 saltine crackers, coarsely crumbled
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2 tablespoons parsley, chopped
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1/2 teaspoon salt
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1 dash pepper
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1 cup swiss cheese, shredded
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1/2 teaspoon paprika
Instructions
- Pound chicken to about 1/8" thick between 2 pieces of waxed paper.
- In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
- In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
- Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
- Place seam down in a 12x8x2-inch baking dish.
- Pour remaining sauce over all.
- Bake, covered at 350°F until chicken is tender, about 1 hour.
- Uncover; sprinkle with Swiss cheese and paprika.
- Bake until cheese melts, about 2 minutes.