Crab Stuffed Chicken Breasts

4 tbsp butter, divided
1/2 cup flour
1 cup chicken broth
3/4 cup nonfat milk
1/4 cup chopped red onion
1 can (6 ounces) crab meat, drained and flaked
1 can (4 ounces) mushroom stems & pieces, drained
10 saltine crackers, crushed
2 tbsp minced fresh parsley
1/2 tsp salt (or more to taste)
dash black pepper (or more to taste)
4 boneless, skinless chicken breasts
1 cup shredded swiss cheese
1/2 tsp paprika (or more to taste)

In saucepan, melt 3 tbsp butter. Stir in flour until smooth. Gradually add chicken broth and milk, bring to boil. Stir for 2 minutes while boiling, remove from heat & set aside.

In a skillet, saute onion in 1 tbsp butter. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tbsp white sauce, heat through.

Flatten chicken to 1/4", spoon about 1/2 cup of crab mixture on each chicken breast. Roll up and secure with toothpick. Place in greased 9" baking dish, season with extra salt and pepper. Top with remaining white sauce. Cover and bake at 350 for 30 minutes or until chicken juices run clear. Sprinkle with cheese & paprika, return to oven uncovered for 5 minutes or until cheese is melted. Remove toothpicks.

4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SPROUT2009.