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Chicken Breasts with Crab
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| CHICKEN BREASTS STUFFED WITH CRAB | |
| 4 | whole boneless, skinless chicken breasts, halved and ¼ inch thick |
| ¼ c | butter |
| ½ c | thinly sliced green onion |
| ½ c | finely diced celery |
| ½ c | thinly sliced mushrooms |
| ¼ c | flour |
| ½ tsp | thyme |
| ½ c | warm chicken broth |
| ½ c | milk |
| ½ c | dry white wine |
| ½ tsp | each salt and lemon pepper |
| ½ lb | cooked crab, (fresh, frozen or canned) |
| 1/3 c | fine dry breadcrumbs |
| ¼ c | chopped parsley |
| 1 c | shredded Swiss cheese |
Over medium heat, melt butter in pan. Add onions, mushrooms and celery. Sauté until soft. Blend in flour and thyme and cook until bubbly. Gradually ad warm broth, milk and wine. Season with salt and lemon pepper. Stir together crab, bread crumbs, parsley and 1/3 c of sauce. Spoon equal amounts of this mixture on each portion of chicken. Fold edges in and roll. Place each chicken piece, seam side down, in a lightly greased baking dish. Spoon remaining sauce over chicken and sprinkle with cheese. Bake, uncovered, in a 400 ° F oven for 40 to 50 minutes or until done.
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