Cover chicken breasts with plastic wrap and pound
to a 1/4-inch thickness.
In saucepan, melt 3 tablespoons of the butter. Stir in flour until
smooth. Gradually stir in chicken broth and milk and bring to a boil.
Boil and stir for 2 minutes. Remove from heat and set aside.
In a skillet, saute onion in remaining 1 tablespoon butter until
tender. Add crab meat, mushrooms, crushed saltines, parsley, salt
and pepper and 2 tablespoons of the white sauce; heat until warm.
Place 1/2 cup or less of mixture on each chicken breast. Roll up
and secure with wooden picks. Place in greased baking dish with secured
side down. Top with remaining sauce. Cover and bake at 350 degrees
F for 30 minutes or until chicken runs clear.
Sprinkle cheese and paprika on top. Bake uncovered 8 minutes longer
or until cheese is melted.
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