This review will be a great example of how it's all about taste buds. I thought this a very average dish, and would rate it three stars. Hubs, on the other hand, said it was darn near a five star dish. The chicken breasts I used were small, so I just pounded them out a bit, spread a double amount of the crab mixture over them and didn't bother to roll them up. I seasoned the chicken first with salt and pepper. I added some extra melted butter and shredded Swiss to the crab mixture, as well as a few tablespoons of finely chopped green and orange bell pepper. I also used fresh mushrooms, chopped, rather than the canned. I skipped the step of heating the mixture through--its stint in the oven takes care of that. To the white sauce I added some white wine, then followed the baking directions as written and came up with beautifully cooked, moist and tender chicken--didn't even need a knife. While I found this short on flavor, hubs said he appreciated the subtleness of flavor. Very reminiscent of Chicken a la King. With our different taste buds and assessments, I arrived at a compromise of four stars.
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