Crab-Stuffed Chicken - cooking recipe

Ingredients

2 Tbsp. butter
1/4 c. all-purpose flour
3/4 c. milk
3/4 c. chicken broth
1/3 c. Chablis
1/3 c. chopped green onions
1 Tbsp. butter
8 chicken breasts
1 (6 oz.) pkg. crabmeat
1 (4 oz.) can mushrooms, drained and chopped
1/2 c. cracker crumbs
1 Tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 c. shredded Swiss cheese

Preparation

Melt 2 tablespoons butter, add flour until smooth.
Cook 1 minute, stirring constantly.
Combine milk, broth and wine; gradually add to flour mixture.
Cook until thickened and bubbly, set aside.
Saute green onions in 1 tablespoon butter.
Stir in crabmeat, mushrooms, cracker crumbs, parsley, salt and pepper and 2 tablespoons of sauce.
Flatten chicken breasts.
Spoon 1/4 cup crabmeat mixture in center of breasts; fold sides in; place seam side down in greased baking dish.
Pour remaining sauce over breasts.
Cover, bake 1 hour.
Sprinkle with cheese and paprika; bake additional time for cheese to melt.