Spinach Crab Stuffed Chicken - cooking recipe

Ingredients

1/2 cup finely chopped onion
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped celery
3 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1 cup chicken broth
1/2 cup milk
4 boneless skinless chicken breasts, halved (6 ounces each)
1/8 teaspoon white pepper
1/2 cup dry breadcrumbs
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
12 fresh spinach leaves, chopped
1 tablespoon minced fresh parsley
1 cup shredded swiss cheese
hot cooked rice

Preparation

FOR THE SAUCE; in a skillet, saute the onion, mushrooms and celery in butter until tender.
Stir in flour and 1/4 teaspoon salt until blended.
Gradually add broth and milk.
Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
Remove from the heat.
Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
Spoon 1/4 cup of this mixture down the center of each chicken breast half.
Roll up; secure with toothpicks.
Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
Top with remaining sauce.
Cover and bake at 375\u00b0F for 35 to 45 minutes or until juices run clear.
Sprinkle with cheese.
Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
Discard the toothpicks.
Serve with the rice. 4 servings.
Taste of Home.