Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3/4 cup chicken broth
- 3/4 cup milk
- 1/3 cup dry white wine
- 1/4 cup onion, chopped
- 1 cup buttery round crackers, crushed
- 1 (8 ounce) can crabmeat
- 2 tablespoons chopped fresh parsley
- 4 skinless, boneless chicken breast halves
- 1 cup shredded Cheddar cheese
Directions
To make sauce: melt butter in a saucepan. Stir in flour until smooth, Cook and stir 5 minutes, then gradually stir in broth, milk and white wine. Cook on low until sauce thickens fully, about 20 minutes. Remove from heat and set aside.
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BRANDED KITCHENWARE
Mix together onion, cracker crumbs, crab meat, parsley, and 1/4 cup of the sauce.
Pound chicken breasts to 1/4 inch thickness. Spoon 1/4 of the crab mixture on the edge of each chicken breast; roll up. Place chicken rolls in a lightly greased 9×13 inch baking dish, fold side down, then top with remaining white sauce.
Cover dish and bake at 350 degrees F (175 degrees C) or until chicken juices run clear, about 1 hour. Sprinkle with cheese and bake, uncovered, until the cheese is lightly browned, about 5 minutes more.
