Melt butter and add flour to make a roux. Slowly add cream to make a smooth sauce. Season with salt and pepper to taste. Add crabmeat, mushrooms and enough bread crumbs to bind the stuffing. Pound each breast thin and fill each with stuffing. Roll to enclose. Dip each breast first into the beaten eggs, then into bread crumbs. saute in oil until golden brown. Remove from pan and drain. Bake at 450? for 5 minutes to finish cooking. To make sauce, melt butter and add flour to make a roux. Slowly add cream. Add seasonings to taste, mushrooms, wine and lime juice. Heat. Serve over stuffed chicken breasts. Yisld: 4 servings. ROBERT M. EUBANKS III From
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|Serving Size: 1 Serving (681g)|
|Recipe Makes: 4|
|Calories from Fat: 675 (61%)|
|Amt Per Serving||% DV|
|Total Fat 75g||100 %|
|Saturated Fat 39.6g||198 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1159.6mg||357 %|
|Sodium 689.3mg||24 %|
|Potassium 1281.5mg||34 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.7g|
|Protein 92.7g||132 %|
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Calories per serving: 1106
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