Ingredients
1/2 cup finely chopped onion1/4 cup chopped fresh mushrooms1/4 cup finely chopped celery3 tablespoons butter3 tablespoons all-purpose flour1/2 teaspoon salt, divided1 cup chicken broth1/2 cup 2% milk4 boneless skinless chicken breast halves (6 ounces each)1/8 teaspoon white pepper1/2 cup dry bread crumbs1 can (6 ounces) crabmeat, drained, flaked and cartilage removed12 fresh spinach leaves, chopped1 tablespoon minced fresh parsley1 cup shredded Swiss cheeseHot cooked rice
Preparation
For sauce, in a large 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 large 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 13x9-in. baking dish. Top with remaining sauce.
Cover and bake at 375° for 35-45 minutes or until chicken is no longer pink. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard toothpicks. Serve with rice.
