Crab And Mushroom-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 (6 ounces each)
• 1 cup shredded Swiss cheese
• 1/2 teaspoon paprika
• Additional minced fresh parsley, optional
• Hot cooked rice, optional

1. In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; set aside.
2. In a small 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. For each chicken breast, make a horizontal cut along one long side almost to the other side; leave chicken breasts attached at opposite side. Open breast so it lies flat; cover with wrap and Flatten chicken to 1/4-in. thickness. Remove plastic wrap.
4. Spoon about 1/2 cup of the crab mixture on each chicken breast. Fold in sides and roll up. Secure with a toothpick.
5. Place in a greased 1-1/2-qt. 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 before serving. Sprinkle with parsley and serve with rice if desired.

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

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