INGREDIENTS
1/2 cup finely chopped onion
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped celery
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1 cup chicken broth
1/2 cup milk
4 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon white pepper
1/2 cup dry bread crumbs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
12 fresh spinach leaves, chopped
1 tablespoon minced fresh parsley
1 cup (4 ounces) shredded Swiss cheese
Hot cooked rice
DIRECTIONS
For sauce, in a skillet, sauce the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13-in. x 9-in. baking dish. Top with remaining sauce.
Cover and bake at 375° for 35-45 minutes or until juices run clear. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard the toothpicks. Serve with the rice. Yield: 4 servings.
