Crab Stuffed Chicken Breasts

8 tablespoons butter or margarine -- divided
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 cup chopped onions
12 ounces crabmeat
8 ounces mushroom stems and pieces -- drained
2/3 cup crushed saltines -- (about 20)
4 tablespoons minced fresh parsley
1 teaspoon salt
dash pepper
8 boneless skinless chicken breast
8 ounces shredded Swiss cheese
1 teaspoon paprika


In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bringing to a boil; boil and stir for 2 minutes. Remove from heat; sset aside. In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley , salt, pepper and 2 tablespoons of the white sauce, heat through. Flatten chicken to 1/4 inch thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-imch square pan. Top with remaining white sauce. Cover and bake at 350° got 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake uncovered 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.