Skin and halve length wise chicken breasts. Place each between 2 pieces of plastic wrap and pound lightly.
Melt to 3 tablespoons margarine or butter, stir in flour. Add milk and chicken broth and wine. Cook and stir until thickened. Cook and stir 1 or 2 minutes longer; set aside. In skillet, cook onion in the 1 tablespoon margarine until tender, not brown. Stir in crab meat, cracker crumbs, mushrooms, parsley, green onions and seasonings. Stir in 1/4 cup of the wine sauce.
Top each chicken breast hall with 1/4 cup crab mixture. Fold in side and roll up. Place seam side down in greased baking dish. Pour remaining sauce over chicken. Cover with foil and bake 1hour or until done. Sprinkle choose and paprika over chicken. Bake 2 minutes or until choose melts. Serve with rice.
Serves 4 people
Cajun Country -- New Iberia, Louisiana