Crab-Stuffed Chicken

• 2 Tbsp. butter
• 1/4 c. all-purpose flour
• 3/4 c. milk
• 3/4 c. chicken broth
• 1/3 c. Chablis
• 1/3 c. chopped green onions
• 1 Tbsp. butter
• 8 chicken breasts
• 1 (6 oz.) pkg. crabmeat
• 1 (4 oz.) can mushrooms, drained and chopped
• 1/2 c. cracker crumbs
• 1 Tbsp. chopped parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. paprika
• 1 c. shredded Swiss cheese

1. Melt 2 tablespoons butter, add flour until smooth.
2. Cook 1 minute, stirring constantly.
3. Combine milk, broth and wine; gradually add to flour mixture.
4. Cook until thickened and bubbly, set aside.
5. Saute green onions in 1 tablespoon butter.
6. Stir in crabmeat, mushrooms, cracker crumbs, parsley, salt and pepper and 2 tablespoons of sauce.
7. Flatten chicken breasts.
8. Spoon 1/4 cup crabmeat mixture in center of breasts; fold sides in; place seam side down in greased baking dish.
9. Pour remaining sauce over breasts.
10. Cover, bake 1 hour.
11. Sprinkle with cheese and paprika; bake additional time for cheese to melt.

butter, allpurpose, milk, chicken broth, chablis, green onions, butter, chicken breasts, crabmeat, mushrooms, cracker crumbs, parsley, salt, pepper, paprika, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469383 (may not work)