Louisiana Stuffed Chicken Breasts

• 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)

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.

chicken breasts, green onion, celery, garlic, butter, sherry wine, croutons, parsley, dill weed, flour, paprika, lemonpepper seasoning, salt, lump crabmeat

Taken from www.food.com/recipe/louisiana-stuffed-chicken-breasts-55047 (may not work)