Crab Stuffed Chicken Breasts

In pan, melt 3 T. butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from heat; set aside. In skillet, sauté onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 T. 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 toothpick. Place in greased 9 inch square baking dish. Top with remaining white sauce. Cover and bake at 350 for 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. Makes 4 servings.