4 tbsp. butter
1 c. chopped onions
1/4 c. fresh chopped parsley
1 lb. backfin crabmeat
1 c. crushed crackers
1 (14 1/2 oz.) can chicken broth
1/2 c. cooking wine (white)
1/2 c. whole milk
12 chicken bread halves
Paprika

SAUCE:

1 can chicken broth
1/2 c. white cooking wine
2 tbsp. butter
1/2 c. whole milk

Bring sauce ingredients to a boil and thicken with flour mixture.

Saute onions in 2 tablespoons butter. Combine parsley, crabmeat, crushed crackers with sauce (about 3 serving spoons). This is your stuffing.

Split chicken breast and stuff with crabmeat stuffing. Place each piece 1" apart in a shallow pan. Bake for 1 hour at 375 degrees. Take out and place 1 slice of Swiss cheese on each piece, add more sauce and paprika for color. Bake additional 10 minutes. Remove and serve immediately.