CRAB-STUFFED CHICKEN BREASTS

This is an old Country Cooking recipe.

4 tbsps butter or margarine, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup milk
1/4 cup chopped onion
1 can (6-oz) flaked crabmeat, drained, flaked, cartilage removed
1 can (4-oz) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tbsp fresh minced parsley
1/2 tsp salt
Dash pepper
4 (1-lb total) boneless skinless chicken breast halves
1 cup (4-oz) shredded Swiss cheese
1/2 tsp paprika
Hot cooked rice, optional

In a saucepan, melt 3 tablespoons butter.  Stir in flour until smooth.  Gradually stir in broth and milk.  Bring to a boil; boil and stir for 2 minutes.  Remove from the heat; set aside.

In a skillet, saute onion in remaining butter until tender.  Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.

Flatten chicken to 1/4-inch thickness.  Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.  Place in a greased 9-inch square baking dish.  Top with remaining white sauce.  Cover and bake at 350 degrees for 30 minutes or until chicken juices run clear.  Sprinkle with cheese and paprika.  Bake, uncovered, 5 minutes longer or until cheese is melted.

Remove toothpicks.  Serve with rice if desired.

Yield: 4 servings

Note from Linda: When I credit a recipe I try to list as originally written.  However, I don't believe in using margarine (our bodies are made to absorb natural products, not artificial ones).  I also don't use refined products so I recommend using white whole-wheat flour rather than all-purpose and whole-wheat saltines instead of regular.  I would also use brown rice.