Crab-Stuffed Chicken

4 Chicken Breasts (boneless & skinless). Slice with a sharp knife (horizontally), within ½" from back side of breast. 3 tbsp, plus 1 tbsp Butter, separated

1 cup Swiss Cheese, grated1cup Crab meat, diced
¼ cup All-Purpose Flour
½ cup Cracker Crumbs
¼ cup Milk
¼ sm can Mushrooms, drained & diced
¼ cup Chicken Broth
2 tbsp fresh Parsley, chopped
¼ cup White Wine (any brand)
¼ tsp Table Salt
¼ cup Yellow Onion, diced sm
2 dashes Black Pepper
½ tsp Paprika

Heat wine with 1 tbsp butter and cook on med heat until melted Add flour, milk, chicken broth and cook until thickened; set aside.

In separate skillet, fry onion in 3 tbsp butter for 1 minute, then stir in crab, cracker crumbs, mushrooms, parsley and salt & pepper. Combine with wine mixture and reduce heat to low. Simmer for 10 minutes longer.

Stuff breasts with crab mixture, place into bottom of glass baking dish, and pour remaining crab stuffing over breasts. Bake in 350 oven for 1 hour. Sprinkle with Paprika and return to oven Bake an additional 10 minutes.

4 servings