Crab Stuffed Chicken Breasts

4 tablespoons butter, divided

¼ cup all-purpose flour

1 cup chicken broth

½ cup milk

¼ cup chopped onion

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

1 (4.5 ounce) can sliced mushrooms, drained

⅓ cup crushed saltine crackers

2 tablespoons minced fresh parsley

½ teaspoon salt

1 pinch ground black pepper

4 skinless, boneless chicken breast halves

1 cup shredded Swiss cheese

½ teaspoon paprika

To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.

In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.

Preheat oven to 350 degrees F (175 degrees C).

Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.

Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.