Ingredients
4 tablespoons butter, divided1/4 cup all-purpose flour1 cup chicken broth3/4 cup whole milk1/4 cup chopped onion1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1 can (4 ounces) mushroom stems and pieces, drained1/3 cup crushed saltines (about 10 crackers)2 tablespoons minced fresh parsley1/2 teaspoon saltDash pepper4 boneless skinless chicken breast halves (about 1 pound)1 cup shredded Swiss cheese1/2 teaspoon paprikaHot cooked rice, optional
Preparation
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. Remove from the heat; set aside.
In a skillet, saute 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 to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.
Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.
