Crab Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves, pounded to flatten slightly
• 1/2 lb crabmeat, shredded
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter or 3 tablespoons margarine
• 1 tablespoon vegetable oil
• 3 tablespoons flour
• 1 cup heavy cream
• 1 cup milk
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/4 cup grated parmesan cheese

1. Place crabmeat on the chickes breasts and roll as tight as possible.
2. Secure with toothpicks.
3. Mix flour with salt and pepper and roll the chicken.
4. Heat butter and oil, saute roll-ups until browned.
5. Remove from pan.
6. Add flour and cook and stir for 1 minute.
7. Add cream, milk, thyme and basil; return chicken to pan.
8. Bring to a boil; reduce heat and simmer for 10, minutes.
9. Add Parmesan cheese and heat through.

chicken breast halves, crabmeat, flour, salt, pepper, butter, vegetable oil, flour, heavy cream, milk, thyme, basil, parmesan cheese

Taken from www.food.com/recipe/crab-stuffed-chicken-breasts-51323 (may not work)