4 lg. chicken breasts, halved and boned
3 tbsp. butter
1/4 c. flour
3/4 c. milk
3/4 c. chicken broth
1/3 c. dry white wine
1/4 c. chopped onion
1 tbsp. butter
1 (7 1/2 oz.) can crabmeat, drained
1 (3 oz.) can mushrooms, drained and chopped
1/2 c. coarsely crumbled saltines
2 tbsp. parsley
1/2 tsp. salt
Dash of pepper
1 (4 oz.) env. shredded Swiss cheese
1/2 tsp. paprika

Pound chicken to 1/8 inch thickness between waxed paper. In pan, melt 3 tablespoons butter. Blend in flour. Add milk, broth, and wine all at once. Cook and stir until mixture thickens and bubbles. Set aside.

In skillet, cook onion in remaining butter until tender but not brown. Stir in crab, mushrooms, crumbs, parsley, salt, and pepper. Stir in 2 tablespoons of the sauce. Top each chicken piece with about 1/4 cup crab mixture. Fold sides in; roll up. Place, seam side down, in baking dish (I use toothpicks to hold it together). Pour remaining sauce over chicken. Bake, covered, at 350 degrees about 1 hour. Uncover; sprinkle with cheese and paprika. Bake 2 minutes longer or until cheese melts. Serves 8.