Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    chicken breast halves -- - skinned and boned
   3      tablespoons   butter
     1/4  cup           all-purpose flour
     3/4  cup           milk
     3/4  cup           canned chicken broth -- - diluted
     1/3  cup           Chablis or other dry white -- wine
     1/4  cup           onion -- chopped
   1      tablespoon    butter -- melted
   7 1/2  ounces        fresh lump crabmeat -- - drained and
                        -- flaked
   1      3 ounces can  sliced mushrooms -- - drained
  10                    saltine crackers -- crushed
   2      tablespoons   fresh parsley -- chopped
     1/2  teaspoon      salt and pepper
   1      cup           Swiss cheese -- (4 oz.), - shredded
     1/2  teaspoon      paprika

Preparation:

Place chicken between 2 sheets of wax paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Set aside. Melt 3 tb. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, chicken broth and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Set sauce aside. Sauté onion in 1 tb. butter in a large skillet until tender. Add crabmeat, sliced mushrooms, cracker crumbs, parsley, salt and pepper; stir well. Add 2 tablespoon reserved sauce, stirring well. Top each chicken breast half with 1/4 cup crabmeat mixture. Fold long sides of chicken over crabmeat mixture; fold ends over, and secure with wooden picks. Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top with remaining sauce. Cover and bake at 350F for one hour, or until chicken is done. Uncover and sprinkle chicken with shredded Swiss cheese and paprika. Bake an additional 2 minutes or until cheese melts. Remove wooden picks and serve chicken immediately. Recipe from Jan Inman in "More Memoirs of a Galley Slave" by The Kodiak Fishermen's Wives Association/Kodiak, AK. In "America's Best Recipes: A 1990 Hometown Collection". Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 250. ISBN 0-8487-1009-6