Baked Crab Stuffed Chicken Breasts
|Whole chicken breasts||48 Ounce, halved, skinned, and boned (Four 12 Ounce Each Pieces)|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, thinly sliced|
|All purpose flour||3 Tablespoon|
|Thyme leaves||1⁄4 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Dry white wine/An additional 1/2 cup broth||1⁄2 Cup (8 tbs)|
|Crab meat/One can, about 7 ounce crab, drained||8 Ounce|
|Finely chopped parsley||1⁄3 Cup (5.33 tbs)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Shredded swiss cheese||6 Ounce (1 1/2 Cups)|
Pound chicken breasts between wax paper until 1/4 inch thick; set aside.
In a medium-size frying pan over medium heat, melt butter.
Add onions and mushrooms and cook until onion is limp.
Stir in flour and thyme; cook until bubbly.
Gradually stir in broth, milk, and wine; cook, stirring, until sauce thickens.
Remove from heat and season to taste with salt and pepper.
In a small bowl, stir 1/4 cup of the sauce together with crab, parsley, and bread crumbs.
Spread equal amounts of filling over each chicken piece.
Roll chicken around crab filling to enclose.
Place rolls, seam side down, in a greased 9 by 13-inch baking dish.
Pour remaining sauce over rolls; sprinkle with cheese.
If made ahead, cover and refrigerate until next day.
To bake, place, covered, in a 400° oven for 30 minutes (40 minutes, if refrigerated) or until chicken is no longer pink when slashed.