1Sauce: melt 4 tbsp. Butter in saucepan, add flour stirring until smooth. Cook 1-2 min stirring constantly. Mix milk, broth and wine together. Gradually add to flour mixture. Cook over medium heat stirring frequently until thick and bubbly. Set aside
2Stuffing: sauté green onions in 2 tbsp butter until tender add mushrooms and cook until soft. Stir in crabmeat, cracker crumbs and parsley. Add salt & pepper to taste. Stir in 1/4 cup of sauce.
3Spoon 1/4 cup of stuffing into each chicken breast. Fold sides around stuffing. Continue until all breasts are filled.
4Pour 1/2 of the sauce into a 9x 13 pan. Place chicken, seam side down into the pan. Pour 2-3 tusk of sauce over each breast. Top each breast with Panko bread crumbs.
5Cover pan with foil and bake at 350 for 45 minutes. Uncover pan and increase heat to 425. Bake another 10-16 minutes until bread crumbs have browned. Top each breast with Swiss cheese and put back into 350 degree oven for 5-10 minutes until cheese has melted. Sprinkle with paprika if desired.
6Serve with rice (mixed with remaining sauce) and enjoy.