Crab Stuffed Chicken Breasts
Gerber’s Amish Farm Chicken Breasts, skinless, boneless
green onion, finely chopped
freshly ground pepper
crab meat, picked over for shells
fresh parsley, chopped
fine dry bread crumbs
shredded Swiss cheese
Preheat oven to 400 F.
Pound Gerber’s Chicken Breasts between 2 sheets of waxed paper until thin.
In a skillet, sauté onion and mushrooms in butter until onion is transparent, about 5 minutes. Stir in flour and oregano and blend well.
Combine the stock, milk and wine, and add to onions and mushrooms.
Cook, stirring constantly until sauce is thick. Season with salt and pepper, stir in pimientos and set aside.
Mix together 1/4 cup of the sauce, crab meat, parsley and bread crumbs. Spoon onto Gerber’s Chicken Breasts.
Roll up breasts and place them seam side down in a buttered casserole dish.
Pour remaining sauce over the chicken and sprinkle with the cheese.
Cover and bake for 25 minutes.
Uncover and bake for 15 minutes longer.