Crab Stuffed Chicken Breast

Ingredients

⦁ 4 medium skinless/bonless chicken breast (3lbs)

Wine Sauce
⦁ 6 T butter
⦁ 1/2 cup all-purpose flour
⦁ 1 1/2 cups milk
⦁ 1 1/2 cups chicken broth
⦁ 2/3 cup white wine

Stuffing
⦁ 1/2 cup chopped onions
⦁ 12 oz crab meat - Don't use the cheap canned stuff
⦁ 1 cup coarsely crumbled saltine crackers (20 crackers)
⦁ 1/4 cup snipped parsley
⦁ 4 oz chopped canned mushrooms
⦁ 2 T butter
⦁ 1/2 t salt
⦁ dash of pepper

⦁ 1/2 t paprika
⦁ Swiss cheese slices 
⦁ cooked rice or ORZO pasta
 

Instructions
Cut breast in half lenghtwise.  Place wax paper over 1 piece of chicken then pound lightly with a skillet until about 1/8" thick.  Repeat with remaining chicken

.Wine Sauce: In a sauce pan melt 6T butter, stir in flour.  Add milk, broth & whine all at once then stir until bubbly. Cook & stir 2 additional minutes. Set aside.

 Stuffing: In a skillet cook onion in 2T butter till tender but not brown.  Stir in crab, crackers, mushrooms, parsley, salt, pepper & 1/2 cup of wine sauce.

Top each chicken piece with about 1/2 cup of stuffing, fold sides up then place seam down in 9x13 pan.  Pour remaining sauce in pan.  Bake at 350 for 1hr covered.  Uncover add cheese & sprinkle paprika over each chicken then bake for 2 minutes.  Transfer chicken breast to serving platter.  Serve with sauce and rice or pasta.

Recipe Notes
Recipe has been adjusted to make plenty of sauce & stuffing. Will make 8 servings.