8 boned, skinned chicken breasts, pounded to 1/4 inch
1/2 c. thinly sliced green onions
1/4 lb. thinly sliced mushrooms
1/4 c. butter
3 tbsp. flour
1/4 tsp. thyme
1/2 c. chicken broth
1/2 c. milk
1/2 c. dry white wine
8 oz. crabmeat
1/3 c. chopped parsley
1/3 c. bread crumbs
1 c. shredded Swiss cheese

Saute onions and mushrooms in butter. Stir in flour and thyme; blend in broth, milk, and wine. Cook over low heat until sauce thickens. Salt and pepper to taste.

Stir together 1/4 cup sauce, crab, parsley, and bread crumbs. Spoon equal amounts of filling onto chicken and roll breasts. Place seam side down in a greased 9x13 inch baking dish. Pour remaining sauce over chicken and sprinkle with cheese. Cover and bake at 400 degrees for 40 minutes.