One of the things I'm doing different tonight is not using any butter in the chicken/stuffing portion and I'm using pure crab with no cracker fillers. This cuts down on the calories and almost makes it low carb when you don't add the sauce to yours. (I'm serving the sauce for the kids but my husband and I will skip this part tonight in anticipation of the swimsuits we'll be wearing next week on vacation... ha ha).
Crab Stuffed Chicken Breasts
* 1/4 cup and 2 tablespoons butter, divided
* 1/4 cup and 2 tablespoons all-purpose flour
* 1-1/2 cups chicken broth
* 3/4 cup milk
* 1/4 cup and 2 tablespoons chopped onion
* 1-1/2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
* 1-1/2 (4.5 ounce) cans sliced mushrooms, drained
* 1/2 cup crushed saltine crackers
* 3 tablespoons minced fresh parsley
* 3/4 teaspoon salt
* 1-1/2 pinches ground black pepper
* 6 skinless, boneless chicken breast halves
* 1-1/2 cups shredded Swiss cheese
* 3/4 teaspoon paprika
To Make White Sauce: Melt 3/4 of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
In a large skillet melt remaining butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
Preheat oven to 350 degrees F (175 degrees C). Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.
