This is one of my favorite recipes that I got from the Better Homes and Garden cookbook. Don't let the size of this recipe scare you off. It is very easy and people will definitely think you are a gourmet cook when you serve this dish. I make this when my husband and I were first married, he was impressed! 3 tbsp. butter 1/4 c. all-purpose 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 oz.) can crab meat, drained, flakes & cartilage removed 1/2 c. crumbled saltine crackers (10) 1 (4 oz.) can chopped mushrooms, drained 2 tbsp. snipped parsley 1/4 tsp. salt Dash pepper 1 c. shredded Swiss cheese (4 oz.) 1/2 tsp. paprika Hot cooked rice

Preheat oven to 350 degrees.

Skin and halve lengthwise the deboned chicken breasts. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8" thick. Remove plastic wrap; set aside. Repeat with remaining chicken.

For wine sauce, in a saucepan, melt the 3 tablespoons butter; stir in flour. Add milk, chicken broth and white wine all at once; cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. Set aside.

In a skillet cook onion in the 1 tablespoon butter until tender but not brown. Stir in crab meat, cracker crumbs, mushrooms, snipped parsley, salt and pepper. Stir in 2 tablespoons of the wine sauce. Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.