Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 11 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
45 mins
bake:
37 mins
total:
1 hr 22 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap.

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  • For sauce, in a medium saucepan, melt the 3 tablespoons butter over medium heat. Stir in flour. Gradually stir in milk, broth, and wine. Cook and stir until thickened and bubbly. Set aside.

  • For filling, in a medium skillet, heat the 1 tablespoon butter over medium heat. Add mushrooms and onion; cook until tender. Stir in crabmeat, crackers, parsley, salt, and pepper. Stir in 2 tablespoons of the sauce. Place about 1/4 cup of the filling on each piece of chicken. Fold in sides; roll up. Secure with wooden toothpicks, if necessary. In a large skillet, heat the 2 tablespoons butter over medium heat. Cook chicken rolls, half at a time, in hot butter until brown on all sides.

  • Arrange chicken rolls, seam sides down, in an ungreased 3-quart rectangular baking dish. Top with the remaining sauce. Bake, covered, about 35 minutes or until chicken is no longer pink. Sprinkle with cheese and paprika. Bake, uncovered, about 2 minutes more or until cheese is melted. Remove toothpicks, if using.

  • Transfer chicken to a serving platter. Whisk mixture in baking dish; pass with chicken.

Nutrition Facts

367 calories; fat 16g; cholesterol 140mg; saturated fat 9g; carbohydrates 9g; insoluble fiber 1g; protein 43g; sodium 542mg.
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