4 whole chicken breasts (about 4 lbs.), boned, split and skinned
4 tbsp. butter
1/2 lb. mushrooms (thinly sliced)
1/2 c. thinly sliced green onions (including tops)
3 tbsp. all-purpose flour
1/4 tsp. thyme leaves
1/2 c. each milk, wine & canned or fresh reg. strength chicken broth
Salt and pepper to taste
1/2 lb. crab meat
1/3 c. finely chopped parsley
1/3 c. fine dry bread crumbs
1 1/2 c. shredded Swiss cheese

Place chicken breasts, one at a time between two sheets of wax paper. With flat side of mallet, gently pound breasts until each is about 1/4 inch thick. Set aside. Melt butter in a wide frying pan over medium heat. Add onions and mushrooms and cook, stirring until onions are soft. Stir in flour and thyme, continue cooking and stirring until bubbly.

Gradually pour in milk, wine and broth. Cook, stirring until sauce boils and thickens. Season to taste with salt and pepper. In a small bowl, stir together 1/4 cup of the sauce, crab meat, parsley and bread crumbs. Spread an equal amount of filling over each chicken breast, to within 1/4 inch of edges. Fold lower edge over filling; then fold in sides and roll up to enclose.

Spray with olive oil spray and bake in a 360F oven for about 45 minutes or until chicken breast is opaque white and juices no longer run pink (depends upon size).