No Cream Cheese Crab-Stuffed Chicken Breasts - cooking recipe

Ingredients
    12 boneless skinless chicken breasts
    1/2 cup onion, finely chopped
    1/2 cup celery, finely chopped
    1/2 cup green pepper, finely chopped
    1/2 cup red pepper, finely chopped
    1 cup butter, melted and divided into fourths
    1/2 lb lump crabmeat
    2 cups seasoned stuffing mix
    1 egg, beaten
    1/4 teaspoon pepper
    1/4 teaspoon garlic salt
    1/4 teaspoon creole seasoning
    2 cups corn flakes, crushed
    1 (1 7/8 ounce) envelope bearnaise sauce mix
Preparation
    Place chicken breasts on a sheet of waxed paper and flatten to 1/4 inch thickenss.
    Saute until tender: onion, celery, green/red pepper mix in 1/4 cup melted butter in large skillet.
    Remove from heat.
    Add crabmeat, stuffing mix, egg, seasonings, and 1/4 cup melted butter; mix well.
    Spread about 1/4 cup crabmeat mixture onto each chicken breast.
    Roll up jelly-roll fashion, pressing edges to seal.
    Cover and refrigerate 30 minutes.
    Dip each chicken roll in remaminig 1/2 cup melted butter and dredge in the crushed cornflakes.
    Place seam side down in a greased 13x9 baking dish.
    Cover and bake for 45 minutes at 350*.
    Uncover and bake an additional 10 minutes or so until golden brown.
    Prepare Bearnaise sauce according to package directions and serve over chicken rolls.

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