Crab stuffed chicken

• 8 boneless chicken breasts
• 14 cup butter (divided)
• 14 cup all-purpose flour
• 34 cup chicken broth
• 34 cup milk
• 13 cup white wine
• 14 cup chopped onion
• 1 (7 1/2 ounce) can crabmeat or 34 cup fresh lump crabmeat
• 1 (3 ounce) canchopped mushrooms, drained
• 12 cup cracker crumb
• 12 cup chopped fresh parsley
• 1 cup shredded swiss cheese
• 12 teaspoon paprika
• salt and pepper

1. Preheat oven to 350 degrees.
2. Place chicken between sheets of heavy duty plastic wrap.
3. Flatten to an even thickness using a meat mallet.
4. Set aside Melt 3 tbs butter in a saucepan over medium heat.
5. Add flour, whisking until smooth.
6. Cook 1 minute, whisking constantly, until mixture has thickened and bubbly.
7. set aside.
8. Melt remaining 1 tbs butter in a skillet.
9. Add onion and saute until tender.
10. Combine onion, crab, mushrooms, cracker crumbs, parsley, salt& pepper in a bowl.
11. Stir in 3 tbs sauce.
12. Place 1/4 cup crab mixture on top of each chicken breast.
13. Fold in sides of chicken to cover stuffing.
14. Place seam side down in a greased 13x9 inch baking dish.
15. Pour remaining sauce over chicken.
16. Bake covered for 1 hour.
17. Remove chicken from oven and sprinkle with cheese& paprika.
18. Increase oven temperature to broil.
19. Broil chicken for 2 minutes or until cheese melts.

chicken breasts, butter, flour, chicken broth, milk, white wine, onion, crabmeat, mushrooms, crumb, parsley, swiss cheese, paprika, salt

Taken from www.food.com/recipe/crab-stuffed-chicken-50341 (may not work)