CRAB STUFFED CHICKEN BREAST

CRAB STUFFED CHICKEN BREAST image

Categories Chicken

Yield 6 servings

Number Of Ingredients 14

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3 whole fryer breasts, skinned, boned & halved
4 TB butter, divided
2 tsp flour
Dash pepper
1/2 tsp salt, divided
1/4 cup milk
6 to 8 oz Dungeness Crab meat
1/4 lb fresh mushrooms, chopped
1/3 cup grated Parmesan cheese
3 TB flour
1/2 tsp paprika
1/2 cup dry white wine
2 tsp flour
1 TB water

Steps:

Place boned chicken breasts halves between 2 pieces of waxed paper & pound gently to about 1/4 thickness. Melt 2 TB of the butter in a skillet. Blend in the 2 tsp flour, 1/4 tsp of the salt & the pepper. Gradually add milk & cook, stirring until smooth & thickened. Add crab, mushrooms & parmesan cheese. Spread mixture over chicken breasts. Roll up tightly, securing with skewers or string. Combine the 3 TB flour, paprika & remaining 1/4 tsp salt. Dredge chicken rolls in remainig 2 TB butter. Add wine; cover & simmer 15 to 20 mins, or until tender. Remove chicken from skillet & keep warm. Blend the 2 tsp flour & 1 TB water until smooth. Gradually stir into pan juices. Cook & stir until slightly thickened & smooth. Spoon over chicken rolls to serve.