Spinach Crab Stuffed Chicken

• 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

1. FOR THE SAUCE; in a skillet, saute the onion, mushrooms and celery in butter until tender.
2. Stir in flour and 1/4 teaspoon salt until blended.
3. Gradually add broth and milk.
4. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
5. Remove from the heat.
6. Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
7. In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
8. Spoon 1/4 cup of this mixture down the center of each chicken breast half.
9. Roll up; secure with toothpicks.
10. Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
11. Top with remaining sauce.
12. Cover and bake at 375u0b0F for 35 to 45 minutes or until juices run clear.
13. Sprinkle with cheese.
14. Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
15. Discard the toothpicks.
16. Serve with the rice. 4 servings.
17. Taste of Home.

onion, mushrooms, celery, allpurpose, salt, chicken broth, milk, chicken breasts, white pepper, breadcrumbs, crabmeat, fresh spinach leaves, parsley, swiss cheese, rice

Taken from www.food.com/recipe/spinach-crab-stuffed-chicken-115753 (may not work)