Main Dish Fish and Shellfish: Crab Stuffed Chicken Breasts

4 tablespoons butter, divided1/4 cup all-purpose flour1 cup chicken broth1/2 cup milk1/4 cup chopped onion1 (6 ounce) can crabmeat - drained, flaked and cartilage removed1 (4.5 ounce) can sliced mushrooms, drained1/3 cup crushed saltine crackers2 tablespoons minced fresh parsley1/2 teaspoon salt1 pinch ground black pepper4 skinless, boneless chicken breast halves1 cup shredded Swiss cheese1/2 teaspoon paprikaTo Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside. In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through. Preheat oven to 350 degrees F (175 degrees C). Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve. Amount Per Serving  Calories: 478 | Total Fat: 23.2g | Cholesterol: 164mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 478

Total Fat: 23.2gCholesterol: 164mgSodium: 1244mgTotal Carbs: 16.4g    Dietary Fiber: 1.5gProtein: 49.2g VIEW DETAILED NUTRITION
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