Chicken Stuffed With Crab

Directions

1. Place chicken between 2 sheets of wax paper; flatten to 1/4" thickness, using a meat mallet or possibly rolling pin. Set aside.
2. Heat 3 tb. butter in a heavy saucepan over low heat; add in flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in lowfat milk, chicken broth and wine; cook over medium heat, stirring constantly, till mix is thickened and bubbly. Set sauce aside.
3. Saute/fry onion in 1 tb. butter in a large skillet till tender. Add in crabmeat, sliced mushrooms, cracker crumbs, parsley, salt and pepper; stir well. Add in 2 tb reserved sauce, stirring well.
4. Top each chicken breast half with 1/4 c. crabmeat mix. Fold long sides of chicken over crabmeat mix; fold ends over, and secure with wooden picks.
5. 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 possibly till chicken is done. Uncover and sprinkle chicken with shredded Swiss cheese and paprika. Bake an additional 2 min or possibly till cheese melts. Remove wooden picks and serve chicken immediately.