8 (5 to 6 oz.) boneless chicken breasts
2 tbsp. butter, melted
7 oz. can crab meat, drained and flaked

CHAMPAGNE SAUCE:

1 1/2 c. sliced fresh mushrooms
1/4 c. chopped green onions
2 tbsp. butter
1 c. whipping cream
2 tbsp. brandy
2 tsp. cornstarch
1/3 c. champagne
Salt and pepper, to taste

Roll up chicken breasts and secure with toothpick. Put in 9 x 13 inch pan. Brush with melted butter and bake for 50 to 60 minutes or until tender. Pour off and reserve drippings.

In frying pan saute mushrooms and onions in remaining butter. Add cream and simmer 5 minutes. Stir in reserved drippings. Combine brandy and cornstarch, mix until smooth. Stir in cream mixture. Bring to boil, stir until thickened. Season with salt and pepper. Stir in champagne just before serving. Arrange chicken and crab on serving plate. (Crab can be folded into sauce if desired.) Pour sauce over chicken.

Bake at 350°F until chicken is opaque in color and is tender.