Crab Stuffed Chicken Breasts

4 boneless chicken breasts

3 tbs margarine or butter

1/3 cup flour

1 cup milk

1 cup chicken broth

1/2 cup white wine

1/2 cup chopped onion

2 tbs margarine or butter

One 7 oz can crab meat

3/4 Cup crackers, crumbled

1/2 tsp paprika

One 4 oz can chopped mushrooms

4 tbs chopped parsley

1/4 cup chopped green onion

1 cup grated Swiss cheese

Season to taste

Skin and halve length wise chicken breasts. Place each between 2 pieces of plastic wrap and pound lightly.

Wine Sauce:
Melt to 3 tablespoons margarine or butter, stir in flour. Add milk and chicken broth and wine. Cook and stir until thickened. Cook and stir 1 or 2 minutes longer; set aside. In skillet, cook onion in the 1 tablespoon margarine until tender, not brown. Stir in crab meat, cracker crumbs, mushrooms, parsley, green onions and seasonings. Stir in 1/4 cup of the wine sauce.

Top each chicken breast hall with 1/4 cup crab mixture. Fold in side and roll up. Place seam side down in greased baking dish. Pour remaining sauce over chicken. Cover with foil and bake 1hour or until done. Sprinkle choose and paprika over chicken. Bake 2 minutes or until choose melts. Serve with rice.

Serves 4 people

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Cajun Country -- New Iberia, Louisiana