Ingredients: |
Ingredients: 2 T butter or margarine
¼ cup all-purpose flour
¾ cup milk
¾ cup chicken broth
⅓ cup Chablis or other dry white wine
⅓ cup chopped green onions
1 T butter or margarine, melted
1 (6 oz.) package frozen crabmeat (thawed and drained)
1 (4 oz.) can mushroom stems and pieces (drained and chopped)
½ cup cracker crumbs
1 T chopped fresh parsley
¼ t salt
½ t pepper
8 chicken breast halves, boned and skinned
1 cup (4 oz.) shredded swiss cheese
1 t paprika
Hot cooked rice
|
Directions: |
Directions:Melt 2 T 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 and bubbly. Set sauce aside.
Saute green onions in 1 T melted butter until tender. Stir in crabmeat, mushrooms, cracker crumbs, parsley, salt, and pepper. Stir in 2 T sauce.
Place each chicken breat half on a sheet of waxed paper. Flatten chicken to ¼ inch thickness using meat mallet or rolling pin.
Spoon ¼ 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 350º for one hour. Sprinkle with cheese and paprika, bake an additional minute or until cheese melts. Serve over hot cooked rice. |
This recipe for Crab-Stuffed Chicken is from