No Cream Cheese Crab-Stuffed Chicken Breasts

Recipe by peg_lyn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup onion, finely chopped
  • 12
    cup celery, finely chopped
  • 12
    cup green pepper, finely chopped
  • 12
    cup red pepper, finely chopped
  • 1
    cup butter, melted and divided into fourths
  • 12
  • 2
    cups seasoned stuffing mix
  • 1
    egg, beaten
  • 14
    teaspoon pepper
  • 14
    teaspoon garlic salt
  • 14
    teaspoon creole seasoning
  • 2
    cups corn flakes, crushed
  • 1
    (1 7/8 ounce) envelope bearnaise sauce mix
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DIRECTIONS

  • 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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