Dungeness Crab Stuffed Chicken Breasts

It's the end of crab season here in the San Francisco bay area.  : (   For a last hurrah, I made this....beautiful, rich, luscious... and EASY. 

INGREDIENTS:

4 tablespoons butter, divided

¼  cup all-purpose flour

1 cup chicken broth

¾  cup milk

¼ cup chopped onion

1 cup fresh lump crab meat

½ cup fresh mushrooms chopped

½  cup fresh bread crumbs

2 tablespoons minced fresh parsley

½  teaspoon salt

Dash pepper

4 boneless skinless chicken breast halves (about 1 pound)

¼  cup shredded fresh Parmesan cheese

1 large Tomato, sliced 

COOKING MUSIC SELECTION: Scott McKenzie - San Francisco

 

PREPARATION:

In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside. 

In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.

Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. 

Place in a greased 9-in. square baking dish. Top with tomato slices and remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.