Crab-Stuffed Chicken Breasts

• 4 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 3/4 cup whole milk
• 1/4 cup chopped onion
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/3 cup crushed saltines (about 10 crackers)
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• Dash pepper
• 4 boneless skinless chicken breast halves (about 1 pound)
• 1 cup shredded Swiss cheese
• 1/2 teaspoon paprika
• Hot cooked rice, optional

1. In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside.
2. In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.
3. Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.
4. Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350u0b0 for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.

butter, allpurpose, chicken broth, milk, onion, crabmeat, mushroom stems, saltines, parsley, salt, pepper, chicken breast halves, swiss cheese, paprika, rice

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