4 whole chicken breasts, halved, skinned & boned
4 tbsp. butter
1/2 c. thinly sliced onion
1/4 lb. mushrooms, thinly sliced
3 tbsp. flour
1/4 tsp. thyme leaves
1/2 c. each chicken broth, milk & dry white wine (or additional 1/2 c. broth)
Salt & pepper
8 oz. crab meat (or imitation crab)
1/3 c. each finely chopped parsley & fine dry bread crumbs
1 1/2 c. (6 oz.) shredded Swiss cheese

Pound chicken breasts between wax paper until 1/4 inch thick; set aside. In a frying pan over medium heat, melt butter. Add onions and mushrooms and cook until onion is limp. Stir in flour and thyme; cook until bubbly. Gradually stir in broth, milk and wine; cook, stirring, until sauce thickens. Remove from heat and season to taste with salt and pepper.

In a small bowl, stir 1/4 cup of the sauce together with crab, parsley and bread crumbs. Spread equal amounts of filling over each chicken piece. Roll chicken around crab filling to enclose. Place rolls, seam side down, in a greased 9 x 13 inch baking dish. Pour remaining sauce over rolls; sprinkle with cheese. If made ahead, cover and refrigerate until next day.

To bake, place, covered, in a 400 degree oven for 30 minutes (40 minutes if refrigerated) or until chicken is no longer pink when slashed. Makes 4-8 servings.