Two of my favorite foods, crab and chicken. This is a really great dish and if you want a little extra richness, you can substitute cream for the milk.
Crab Stuffed Chicken Breasts
4 boneless skinless chicken breasts
4 T. butter, divided
1/4 C. flour
1 C. chicken broth
3/4 C. milk
1/4 C. chopped onion
1 (6 oz.) can crab meat or 6 oz. imitation crab meat
1 can mushroom stems
1/3 C. crushed saltines (10)
2 T. parsley
1/2 t. salt pepper
1 C. shredded Swiss cheese
1/2 t. paprika
Cover chicken breasts with plastic wrap and pound to a 1/4-inch thickness.
In saucepan, melt 3 tablespoons of the butter. Stir in flour until smooth. Gradually stir in chicken broth and milk and bring to a boil. Boil and stir for 2 minutes. Remove from heat and set aside.
In a skillet, saute onion in remaining 1 tablespoon butter until tender. Add crab meat, mushrooms, crushed saltines, parsley, salt and pepper and 2 tablespoons of the white sauce; heat until warm.
Place 1/2 cup or less of mixture on each chicken breast. Roll up and secure with wooden picks. Place in greased baking dish with secured side down. Top with remaining sauce. Cover and bake at 350 degrees F for 30 minutes or until chicken runs clear.
Sprinkle cheese and paprika on top. Bake uncovered 8 minutes longer or until cheese is melted.
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