Crab Stuffed Chicken Breasts

By KennyB07

Ingredients

• 6 boneless skinless chicken breasts
• 1 stick butter
• 3 oz can sliced mushrooms
• 1/2 cup chicken broth
• 1/2 cup champagne or white wine
• 8 Crab Cakes
• 1/2 cup chopped green onion tops
• 4 TBS flour
• 1/2 cup milk

Details

Servings 6

Preparation

Step 1

Melt butter over medium heat in frying pan. Add onion and musrooms, sautee for a few minutes. Add flour and cook until mixture begins to bubble. Little by little stir in chicken broth, milk and champagne until sauce has thickened. Season with salt and pepper. Remove from heat. Pound shicken breasts to tenderize and give them an even thickness. Mash crabcakes in a mixing bowl. Put crab mixture evenly across each chicken breast. Roll breast into a log. Fasten with a toothpick. Put breasts seam side up in a greased cassarole dish. Pour sauce over the breasts. Bake in preheated oven at 400* for 30 minutes