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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°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.
For sauce, in a medium saucepan heat 3 tablespoons butter over medium heat until melted. Stir in flour. Gradually stir in milk, broth and wine. Cook and stir until thickened and bubbly.
For filling, in a medium skillet heat 1 tablespoon butter over medium heat until melted. Add mushrooms and onion; cook until tender, stirring occasionally. 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 chicken. If necessary, secure with wooden toothpicks. In a large skillet, heat 2 tablespoons butter over medium heat until melted. 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.