Crab Stuffed Chicken Breasts - cooking recipe

Ingredients

8 boneless skinless chicken breasts
3 tablespoons butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
1/3 cup dry white wine
1/4 cup onion, chopped
1 tablespoon butter
1 (7 1/2 ounce) can crabmeat, drained and flaked
1 (4 ounce) can mushrooms, drained and chopped (I always use fresh mushrooms)
10 saltine crackers, coarsely crumbled
2 tablespoons parsley, chopped
1/2 teaspoon salt
1 dash pepper
1 cup swiss cheese, shredded
1/2 teaspoon paprika

Preparation

Pound chicken to about 1/8\" thick between 2 pieces of waxed paper.
In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
Place seam down in a 12x8x2-inch baking dish.
Pour remaining sauce over all.
Bake, covered at 350\u00b0F until chicken is tender, about 1 hour.
Uncover; sprinkle with Swiss cheese and paprika.
Bake until cheese melts, about 2 minutes.