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Title: Baked Chicken with Crab
Categories: Poultry
Yield: 8 Servings
| 1 | lb | Surimi seafood or crab |
| 8 | Boneless skinless chicken breasts, i use 6 ounce | |
| 1/8 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | c | Olive oil |
| 1/4 | c | Chablis wine |
| Dressing | ||
| 12 | sl | White bread |
| 1/4 | c | Margarine |
| 1/4 | c | Onion; diced |
| 1/4 | c | Celery; diced |
| 1/4 | c | Chicken stock |
| 1 | ts | Poultry seasoning |
| 1/4 | ts | White pepper |
Cut bread into small cubes.
Sautee onions and celery in margarine until transparent. Combine with bread.
Mix chicken base, poultry seasoning and pepper together. Add to bread mixture. If mix is too dry, add a bit more stock.
Add surimi to dressing mix.
Flatten chicken breast to 1/4 inch; season with salt and pepper.
Spread surimi mix on one side of the chicken.
Roll the chicken into a roll and secure with skewers, toothpicks, or string.
Brown in oil, then transfer to a pan. Pour wine over chicken and bake in a 375 oven for 15 - 20 minutes, or until chicken and stuffing are thoroughly cooked.
Posted to MM-Recipes Digest V4 #10
Recipe by: Janet Baker
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