SPINACH CRAB CHICKEN

Prep: 45 min. Cook: 40 min. 1/2 cup finely chopped onion 1/4 cup chopped fresh mushrooms 1/4 cup finely chopped celery 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt, divided 1 cup chicken broth 1/2 cup milk 4 boneless skinless chicken breast halves (6 ounces each) 1/8 teaspoon white pepper 1/2 cup dry bread crumbs 1 can (6 ounces) crabmeat, drained, flaked and cartilageremoved 12 fresh spinach leaves, chopped 1 tablespoon minced fresh parsley 1 cup (4 ounces) shredded Swisscheese Hot cooked rice For sauce, in a skillet, saute the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Top with remaining sauce. Cover and bake at 375° for 35-45 minutes or until juices run clear. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard the toothpicks. Serve with the rice. Yield: 4 servings.