Broiled Crab Chicken Rolls
|Chicken breasts||6 Medium|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|All purpose flour||4 Teaspoon|
|Pepper white||1 Dash|
|Milk||1⁄2 Cup (8 tbs)|
|Canned crab meat||7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 Can)|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Remove skin and bones from chicken breasts.
Place, boned side up, between two pieces clear plastic wrap.
Pound out from center with meat mallet to 1/8 inch thickness.
Season both sides of chicken.
Cook onion and celery in the 2 tablespoons butter or margarine.
Blend in flour, salt, and white pepper.
Add milk; cook and stir till bubbly.
Stir in crab, parsley, and sherry.
Divide crab mixture among chicken pieces.
Fold in sides and roll up.
Secure with wooden picks.
If desired, wrap and chill up to 24 hours.
Place chicken in broiler pan (rack optional).
Brush with mixture of the 1/4 cup melted butter and paprika.
Broil 5 to 6 inches from heat about 35 minutes; turn once and brush with butter mixture