4 lg. chicken breasts, halved, skinned, boned and pounded
3 tbsp. butter
1/4 c. flour
3/4 c. milk
3/4 c. chicken broth
1/3 c. dry white wine
1/4 c. onion, chopped
1 tbsp. butter
1 (7 1/2 oz.) can crabmeat, drained and flaked
1 (4 oz.) can mushrooms
1/2 c. crumbled saltine crackers (about 10)
2 tbsp. parsley, chopped
1/2 tsp. salt
Dash pepper
1 c. shredded Swiss cheese
1/2 tsp. paprika

In saucepan melt 3 tablespoons butter; blend in flour, milk, broth and wine. Cook and stir until mixture thickens and bubbles. Set aside.

In skillet cook onion in 1 tablespoon butter until transparent but not browned. Stir in crabmeat, mushrooms, crackers, parsley, salt and pepper. Add 2 tablespoons white sauce.

Take 1 piece of chicken and put 1/4 cup crab mixture in center. Fold in sides and roll up. Place seam side down in 11x13 inch baking dish. Repeat procedure for remaining chicken. Pour remaining sauce over all chicken rolls.

Bake covered in 350 degree oven for 45 minutes - 1 hour. Sprinkle with cheese and paprika and return to oven for 2-5 minutes uncovered until cheese melts. 8 servings.