6 boneless chicken breasts
2 tbsp. butter
1/4 tsp. salt
1/2 c. milk
1/2 c. snipped parsley
1/4 c. dry sherry
1/4 c. butter, melted
1/4 c. chopped onion
1/4 c. chopped celery
4 tsp. flour
Dash white pepper
1 (7 1/2 oz.) can crab meat, drained, flaked & cartilage removed
1 tsp. paprika

Place chicken between 2 pieces of plastic wrap and pound to 1/8 inch thickness. Remove wrap. Season both sides of chicken with salt and pepper. Cook onion and celery in 2 tablespoons butter.

Blend in flour, salt and pepper. Add. Add milk; cook and stir until thickened and bubbly. Stir in crab, parsley and sherry. Divide mixture around chicken pieces. Fold in sides and roll up. Secure with wooden picks. Place rolls in broiler pan.

Mix melted butter and paprika. Brush over chicken. Broil 5-6 inches from heat 20 minutes or until golden. Turn, brush with butter mixture. Broil about 15 minutes longer.