Crab-Stuffed Chicken Breasts

• 4 whole chicken breasts (about 4 lb. total), boned, split and skinned
• 4 Tbsp. butter or margarine
• 1/2 c. thinly sliced green onions (including tops)
• 1/4 lb. mushrooms, thinly sliced
• 3 Tbsp. all-purpose flour
• 1/4 tsp. thyme leaves
• 1/2 c. each: milk, dry white wine and regular strength chicken broth
• salt and pepper
• 1/2 lb. crabmeat
• 1/3 c. each: finely chopped parsley and fine dry bread crumbs
• 1 1/2 c. (6 oz.) shredded Swiss cheese

1. Place chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap.
2. With flat side of mallet, gently pound breasts until each is about 1/4-inch thick; set aside.
3. Melt butter in a wide frying pan over medium heat.
4. Add onions and mushrooms and cook, stirring until onions are soft.
5. Stir in flour and thyme and continue cooking and stirring until bubbly. Gradually pour in milk, wine and broth; cook, stirring until sauce boils and thickens.
6. Season to taste with salt and pepper.

chicken breasts, butter, green onions, mushrooms, flour, thyme, milk, salt, crabmeat, parsley, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466997 (may not work)