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Ingredientes
- 8 x Chicken breast halves skinned and boned
- 3 Tbsp. Butter
- 1/4 c. All-purpose flour
- 3/4 c. Lowfat milk
- 3/4 c. Canned chicken broth diluted
- 1/3 c. Chablis or possibly other dry white wine
- 1/4 c. Onion, minced
- 1 Tbsp. Butter, melted
- 7 1/2 ounce Fresh lump crabmeat liquid removed and flaked
- 3 ounce Can sliced mushrooms liquid removed
- 10 x Saltine crackers, crushed
- 2 Tbsp. Fresh parsley, minced
- 1/2 tsp Each salt and pepper
- 1 c. Swiss cheese (4 ounce.) shredded
- 1/2 tsp Paprika
Direcciones
- Place chicken between 2 sheets of wax paper; flatten to 1/4" thickness, using a meat mallet or possibly rolling pin. Set aside.
- Heat 3 tb. butter in a heavy saucepan over low heat; add in flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in lowfat milk, chicken broth and wine; cook over medium heat, stirring constantly, till mix is thickened and bubbly. Set sauce aside.
- Saute/fry onion in 1 tb. butter in a large skillet till tender. Add in crabmeat, sliced mushrooms, cracker crumbs, parsley, salt and pepper; stir well. Add in 2 tb reserved sauce, stirring well.
- Top each chicken breast half with 1/4 c. crabmeat mix. Fold long sides of chicken over crabmeat mix; fold ends over, and secure with wooden picks.
- Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top with remaining sauce. Cover and bake at 350 F. for one hour, or possibly till chicken is done. Uncover and sprinkle chicken with shredded Swiss cheese and paprika. Bake an additional 2 min or possibly till cheese melts. Remove wooden picks and serve chicken immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 423 | |
| Calories from Fat 210 | 50% |
| Total Fat 23.56g | 29% |
| Saturated Fat 10.11g | 40% |
| Trans Fat 0.17g | |
| Cholesterol 142mg | 47% |
| Sodium 509mg | 21% |
| Potassium 509mg | 15% |
| Total Carbs 9.2g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.03g | 1% |
| Protein 40.18g | 64% |
