4 whole chicken breasts, skinned & boned
1/2 c. finely chopped green onion
1/2 c. chopped mushrooms
4 tbsp. butter
3 tbsp. all-purpose flour
Pinch of oregano
1/2 c. chicken stock
1/2 c. milk
1/2 c. dry white wine
Salt & freshly ground pepper to taste
8 oz. crab meat, picked over for shells
1/3 c. chopped fresh parsley
1/3 c. fine dry bread crumbs
1 c. shredded Swiss cheese

Preheat oven to 400 degrees. Serves 4.

Pound the chicken breasts between 2 sheets of waxed paper until thin. In a skillet, saute the green onions and mushrooms in the butter until the onion is transparent, about 5 minutes. Stir in the flour and oregano and blend well.

Combine the stock, milk and wine and add to the onions and mushrooms. Cook, stirring constantly, until the sauce is thick. Season with salt and pepper; set aside.

Mix together 1/4 cup of the sauce, the crabmeat, parsley and bread crumbs. Spoon onto the chicken breasts. Roll up the breasts and place them seam side down in a buttered casserole dish. Pour the remaining sauce over the chicken and sprinkle with the cheese. Cover and bake for 25 minutes. Uncover and bake for 15 minutes longer. Serve hot.