Crab Stuffed Chicken Breasts with Curry Sauce

Ingredients

• 6 boneless skinless chicken breasts, pounded flat and fairly thin
• salt and pepper
• 1/2 cup finely chopped onion
• 1/4 cup finely sliced celery
• 1/4 cup finely grated carrot
• 1 tablespoon minced parsley
• 1/8 teaspoon cayenne
• 3 tablespoons butter
• 3 tablespoons dry white wine
• 1 cup crabmeat, flaked
• 1/2 cup fresh breadcrumb
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1/3 cup dry white wine
• 1 1/4 cups fresh breadcrumbs
• 2 tablespoons butter
• 1 1/2 cups grated swiss cheese
• 1 medium tomato, peeled,seeded and chopped
• 1/4 cup minced parsley

Directions

1. 1

   Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.

2. 2

   Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.

3. 3

   Sprinkle the flattened chicken breasts with salt and pepper.

4. 4

   Place pounded chicken"shiny" side down on a cutting board.

5. 5

   (When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.

6. 6

   Roll up the breasts, tucking in the ends like an fat egg roll.

7. 7

   Don't worry if the ends are open a little bit, the filling won't leak out during baking.

8. 8

   Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.

9. 9

   Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.

10. 10

    Cook stirring, for 2 minutes.

11. 11

    Add the milk and wine and simmer until mixture thickens, stirring constantly.

12. 12

    The sauce should be of a fairly thick consistency, not thin and runny.

13. 13

    Pour the sauce over the chicken breasts.

14. 14

    Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.

15. 15

    Bake uncovered, at 375 degrees, for 45 minutes.

16. 16

    Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.

17. 17

    Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.