Crab stuffed chicken breasts Busy as an active duty member of the Coast Guard and the mother of a young son, I prepare this elegant dish for guests and special occasions. From Therese Bechtel of Montgomery Village Maryland.

Ingredients 

4 tablespoons butter, divided

1/4 cup all-purpose flour

1 cup chicken broth

3/4 cup milk

1/4 cup chopped onion

1 can (6 ounces) crabmeat, drained, flaked

and cartilage removed

1 can (4 ounces) mushroom stems and pieces,

drained

1/3 cup crushed saltines (about 10 crackers)

2 tablespoons minced fresh parsley

1/2 teaspoon salt

Dash pepper

4 boneless skinless chicken breast halves

(about 1 pound)

1 cup (4 ounces) shredded Swiss cheese

1/2 teaspoon paprika

Hot cooked rice, optional

Method 

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-in. 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-in. square baking dish. 

Top with remaining white sauce. Cover and bake at 350° 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.