Serving: 4 | Prep: 20m | Ready in: 1h45m
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup milk
• 1/3 cup dry white wine
• 1/4 cup onion, chopped
• 1 cup buttery round crackers, crushed
• 1 (8 oz.) can crabmeat
• 2 tbsps. chopped fresh parsley
• 4 skinless, boneless chicken breast halves
• 1 cup shredded Cheddar cheese
• For the sauce: dissolve butter in a saucepan. Mix in flour until smooth, stir
and cook for 5 minutes, then slowly mix in white wine, milk, and broth. Cook
on low for approximately 20 minutes, until sauce thickens fully. Separate
from heat and reserve.
• Combine 1/4 cup of the sauce, parsley, crab meat, cracker crumbs, and
• Then lb. chicken breasts to 1/4-inch thickness. Scoop 1/4 of the crab
mixture on the edge of every chicken breast; roll-up. Transfer chicken rolls to
a 9x13-inch baking dish that is lightly greased, fold side down, then place the
rest of the white sauce on top.
• Cover dish and bake at 350°F (175°C) or until chicken juices run clear,
approximately 1 hour. Dust with cheese and bake without cover, until the
cheese turns lightly browned, approximately 5 minutes longer.
Nutrition Information
• Calories: 797 calories;
• Total Carbohydrate: 43.4 g
• Cholesterol: 188 mg
• Total Fat: 43.4 g
• Protein: 51.6 g
• Sodium: 1221 mg