Ingredients

Instructions

  1. Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
  2. Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
  3. Sprinkle the flattened chicken breasts with salt and pepper.
  4. Place pounded chicken"shiny" side down on a cutting board.
  5. (When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
  6. Roll up the breasts, tucking in the ends like an fat egg roll.
  7. Don't worry if the ends are open a little bit, the filling won't leak out during baking.
  8. Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
  9. Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
  10. Cook stirring, for 2 minutes.
  11. Add the milk and wine and simmer until mixture thickens, stirring constantly.
  12. The sauce should be of a fairly thick consistency, not thin and runny.
  13. Pour the sauce over the chicken breasts.
  14. Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
  15. Bake uncovered, at 375 degrees, for 45 minutes.
  16. Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
  17. Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.