Crab Stuffed Chicken
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Chablis/Other dry white wine||1⁄3 Cup (5.33 tbs)|
|Chopped green onion||1⁄3 Cup (5.33 tbs)|
|Frozen crabmeat||6 Ounce|
|Mushroom stems and pieces||4 Ounce|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Chicken breast halves||8|
|Shredded swiss cheese||4 Ounce|
|Hot cooked rice||2 Cup (32 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Frozen crabmeat||6 Ounce, thawed and drained|
|Canned mushroom stems and pieces||4 Ounce, drained and chopped|
|Chicken breast halves||8 , boned and skinned|
|Hot cooked rice||1 Cup (16 tbs)|
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Combine milk, broth, and wine; gradually add to flour mixture.
Cook over medium heat, stirring constantly, until thickened arid bubbly.
Set sauce aside.
Saute green onions in 1 tablespoon butter until tender.
Stir in crabmeat, mushrooms, cracker crumbs, parsley, salt, and pepper.
Stir in 2 tablespoons sauce.
Place each chicken breast half on a sheet of waxed paper.
Flatten chicken to 1/4 -inch thickness, using a meat mallet or rolling pin.
Spoon 1/4 cup crabmeat mixture in center of each chicken breast half.
Fold opposite ends over and place, seam side down, in a greased 13- x 9- x 2-inch baking dish.
Pour remaining sauce over the chicken.
Cover dish, and bake at 350Â° for 1 hour.
Sprinkle with cheese and paprika; bake an additional minute or until cheese melts.
Serve over hot cooked rice.