Recipe - Chicken Stuffed With Crab

8 Chicken breast halves
skinned and boned
3 tablespoon Butter
One fourth cup Allpurpose flour
Three fourths cup Milk
Three fourths cup Canned chicken broth
diluted
1/3 cup Chablis or other dry white
wine
One fourth cup Onion; chopped
1 tablespoon Butter; melted
7 One half ounce Fresh lump crabmeat
drained and flaked
3 ounce Can cut or sliced up mushrooms
drained
10 Saltine crackers; crushed
2 tablespoon Fresh parsley; chopped
One half teaspoon Each salt and pepper
1 cup Swiss cheese (4 oz.)
shredded
One half teaspoon Paprika

Place chicken between 2 sheets of wax paper; flatten to 1/4" thickness,
using a meat mallet or rolling pin. Set aside.

Melt 3 tb. butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add milk,
chicken broth and wine; cook over medium heat, stirring constantly, until
mixture is thickened and bubbly. Set sauce aside.

Saute onion in 1 tb. butter in a large skillet until tender. Add crabmeat,
cut or sliced up mushrooms, cracker crumbs, parsley, salt and pepper; stir well. Add
2 tablespoon reserved sauce, stirring well.

Top each chicken breast half with One fourth cup crabmeat mixture. Fold long sides
of chicken over crabmeat mixture; fold ends over, and secure with wooden
picks.

Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top with
remaining sauce. Cover and bake at 350 F. for one hour, or until chicken
is done. Uncover and sprinkle chicken with shredded Swiss cheese and
paprika. Bake an additional 2 minutes or until cheese melts. Remove wooden
picks and serve chicken immediately.

Recipe from Jan Inman in _More Memoirs of a Galley Slave_ by The Kodiak
Fishermen's Wives Association/Kodiak, AK. In _America's Best Recipes: A
1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg.
250. ISBN 0848710096. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini