Louisiana Stuffed Chicken Breasts

The crab meat is optional.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts
• 1⁄2 cup  chopped green onion
• 1⁄2 cup  chopped celery
• 1 -2  clove  minced garlic
• 1⁄2 cup butter
• 1⁄4 cup sherry wine
• 1⁄2 cup  crushed herbed croutons
• 2  tablespoons parsley
• 1  tablespoon dill weed
• 2  tablespoons flour
• 1⁄2 cup half-and-half
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon lemon-pepper seasoning
•  salt
• 1  cup lump crabmeat (optional)

Directions

1. Place chicken between waxed paper sheets and roll until flat and uniform in size.
2. Sprinkle with lemon pepper and salt.
3. Saute green onion, celery and garlic until tender; add sherry, croutons, crab, parsley and dill weed.
4. Blend well and divide among breasts.
5. Roll breasts, tucking ends in and secure with toothpicks.
6. Dust with flour and place in baking dish with rolled edge down; sprinkle with paprika.
7. Melt remaining butter and drizzle over chicken; pour half and half in bottom of dish.
8. Bake uncovered at 350 for 50-60 minutes.
9. Baste frequently with pan juices.