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  • 8 skinless, boneless chicken breast halves (about 2-1/2 pounds total)
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • 3/4 cup chicken broth
  • 1/3 cup dry white wine
  • 1 tablespoon butter
  • 1 cup chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1 6 ounce can crabmeat, drained, flaked, and cartilage removed
  • 1/2 cup coarsely crushed saltine crackers (10 crackers)
  • 2 tablespoons snipped fresh parsley
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 2 tablespoons butter
  • 1 cup shredded Swiss cheese (4 ounces)
  • 1/2 teaspoon paprika
Preheat oven to 350 degrees F. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap.
For sauce, in a medium saucepan, melt the 3 tablespoons butter over medium heat. Stir in flour. Gradually stir in milk, broth, and wine. Cook and stir until thickened and bubbly. Set aside.
For filling, in a medium skillet, heat the 1 tablespoon butter over medium heat. Add mushrooms and onion; cook until tender. Stir in crabmeat, crackers, parsley, salt, and pepper. Stir in 2 tablespoons of the sauce. Place about 1/4 cup of the filling on each piece of chicken. Fold in sides; roll up. Secure with wooden toothpicks, if necessary. In a large skillet, heat the 2 tablespoons butter over medium heat. Cook chicken rolls, half at a time, in hot butter until brown on all sides.
Arrange chicken rolls, seam sides down, in an ungreased 3-quart rectangular baking dish. Top with the remaining sauce. Bake, covered, about 35 minutes or until chicken is no longer pink. Sprinkle with cheese and paprika. Bake, uncovered, about 2 minutes more or until cheese is melted. Remove toothpicks, if using.
Transfer chicken to a serving platter. Whisk mixture in baking dish; pass with chicken.

nutrition information

Per Serving: cal. (kcal) 367, Fat, total (g) 16, chol. (mg) 140, sat. fat (g) 9, carb. (g) 9, fiber (g) 1, pro. (g) 43, sodium (mg) 542, Percent Daily Values are based on a 2,000 calorie diet
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