Spinach Crab Chicken

• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh mushrooms
• 1/4 cup finely chopped celery
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt, divided
• 1 cup chicken broth
• 1/2 cup 2% milk
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/8 teaspoon white pepper
• 1/2 cup dry bread crumbs
• 1 can (6 ounces) 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 sauce, in a large skillet, sauce the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
2. Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a large bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13x9-in. baking dish. Top with remaining sauce.
3. Cover and bake at 375u0b0 for 35-45 minutes or until chicken is no longer pink. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard toothpicks. Serve with rice.

onion, fresh mushrooms, celery, butter, allpurpose, salt, chicken broth, milk, chicken breast halves, white pepper, bread crumbs, crabmeat, fresh spinach leaves, parsley, swiss cheese, rice

Taken from www.tasteofhome.com/recipes/spinach-crab-chicken/ (may not work)