Crab Stuffed Chicken
|Whole chicken breasts||4 Large, skinned, boned, and halved lengthwise|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned crab meat||7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 Can)|
|Canned chopped mushrooms||4 Ounce, drained (1 Can)|
|Coarsely crumbled saltine crackers||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Shredded swiss cheese||1 Cup (16 tbs)|
Place one chicken piece, boned side up, between 2 pieces of waxed paper.
Working from the center out, pound chicken lightly with meat mallet to make cutlet about 1/8 inch thick.
Repeat with remaining chicken.
In saucepan melt the 3 tablespoons butter or margarine; blend in flour.
Add milk, chicken broth, and wine all at once; cook and stir till thickened and bubbly.
In skillet cook onion in the 1 tablespoon butter or margarine till tender but not brown.
Stir in crab, mushrooms, cracker crumbs, parsley, salt, and pepper.
Stir in 2 tablespoons of the sauce.
Top each chicken piece with about 1/4 cup of the crab mixture.
Fold sides in; roll up.
Place seam side down in a 12 x 7 1/2 x 2 inch baking dish.
Pour remaining sauce over all.
Bake, covered, at 350° till chicken is tender, about 1 hour.
Uncover; sprinkle with Swiss cheese and paprika.
Bake till cheese melts, about 2 minutes longer