8 halved chicken breasts, skinned and boned
1/2 Cup green onions, thinly sliced
1/2 Cup mushrooms chopped
1/4 Cup butter
3 Tablespoons flour
1/2 Cup each chicken broth, milk, white wine
1 box frozen crab meat defrosted
1/3 Cup finely chopped parsley
1/3 Cup fine dry bread crumbs
1 Cup shredded Swiss cheese
Pound chicken breast 1/4 inch thick. Sauté onions and mushrooms in butter. Stir in flour and thyme. Blend in broth, milk and wine. Cook, stirring until sauce thickens. Season with salt and pepper. Stir together
1/4 cup sauce, crab, parsley and bread crumbs. Spoon mixture onto flattened chicken, roll chicken up, place seam side down on greased baking dish. Pour remaining sauce over chicken, add shredded Swiss cheese on top, cover and bake in 400 degree oven for 40 minutes.
Tip: We use fresh crab meat and vermouth!
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!