Crab Chicken Rolls

 Crab-chicken rolls

6 chicken breast halves

¼ cup chopped onion

¼ cup chopped celery

2 tablespoons butter

4 teaspoon flour

¼ teaspoon salt

Dash white pepper

½ cup milk

1 (7½ ounce) can crab meat, drained, flaked, and cartilage removed

½ cup snipped parsley

¼ cup dry sherry

¼ cup butter

1 teaspoon paprika

Remove skin and bones from chicken. Place chicken between 2 pieces of plastic wrap and pound to 1/8 inch thickness. Remove wrap; season both sides of chicken with salt and pepper. Cook onion and celery in the 2 tablespoons butter. Blend in flour, salt, and pepper. Add milk; cook and stir till thickened and bubbly. Stir in crab, parsley, and sherry. Divide mixture around chicken pieces. Fold in sides and roll up. Secure with wooden picks. If desired, wrap and chill for up to 24 hours. 

Place rolls in a broiler pan. Mix melted butter and paprika; brush over chicken. Broil 5 to 6 inches from heat 20 minutes or till golden; turn and brush with butter mixture. Broil about 15 minutes longer or till done. Serve 6