Debs Best Recipes  

A truly elegant entre that will wow all your guests!

• 4 whole chicken breasts, boned, skinned and halved
• ½ c milk
• ½ c butter
• ½ c dry white wine
• ½ c thinly sliced green onion
• ½ t salt
• ½ c sliced mushrooms
• ½ tsp lemon pepper
• ½ c diced celery
• 250 g cooked crab (fresh, frozen or canned
• ¼ cup flour
• ⅓ cup fine dry bread crumbs
• ½ tsp thyme
• ¼chopped parsley
• ½ cup chicken broth
• 1 c shredded swiss cheeese

Place chicken breast halves on a work surface. Cover with plastic wrap or wax paper. Using a mallet, flatten each breast until about ¼ inch thick.

Over medium heat, melt butter in pan. Add onions, mushrooms and celery; saute until soft. Blend in flour and thyme; cook until bubbly. Gradually add broth, milk and wine. Continue to cook, stirring constantly until thickened. Season with salt and lemon pepper.

Stir together crab, bread crumbs, parsley and 1/3 cup sauce. Spoonequal amounts of this mixture onto each portion of chicken. Fold edges in and roll. Place each chicken piece seam side down in a lightly greased baking dish. Spoon remaining sauce over chicken and sprinkle with cheese.

Bake uncovered in 400 degree oven for about 30 - 40 minutes or until done.

Serves 6 - 8.